Recombinant Candida albicans Cell surface mannoprotein MP65 (MP65) , partial

• Gene Name:

  MP65

• UniProt:

  Q59XX2

• Expression Region:

  47-125aa

• Organism:

  Candida albicans (strain SC5314 / ATCC MYA-2876) (Yeast)

• Target Sequence:

  IGNGDQTTTFAAPSVAAESSVSVSVNTEPPQNHPTTTQDVASASTYPSSTDGSAASSSAAASSSSQAGSEPSGGVGSGG

• Tag:

  N-terminal 6xHis-KSI-tagged

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Assay Type:

  Developed Protein

• Relevance:

  Surface mannoprotein required for hyphal morphogenesis, surface adherence, and pathogenicity. Contributes in a high proportion to the carbohydrate component of the matrix due to high levels of glycosylation and may play important roles during biofilm development and maintenance. Acts as a major antigen target of host cell-mediated immune response. Induces extensive T-cell proliferation of human peripheral blood mononuclear cells. Facilitates host dendritic cells maturation and promotes cytokine production through its glycosylated portion while its protein core is essentially involved in induction of T-cell response.

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Partial

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  22.7 kDa

• Storage Conditions:

  The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

• CAS Number:

  9000-83-3