Recombinant Streptococcus pneumoniae Immunoglobulin A1 protease (iga) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  iga

• UniProt:

  Q54875

• Expression Region:

  313-393aa

• Organism:

  Streptococcus pneumoniae

• Target Sequence:

  NKPELLYREETIETKIDFQEEIQENPDLAEGTVRVKQEGKLGKKVEIVRIFSVNKEEVSREIVSTSTTAPSPRIVEKGTKK

• Tag:

  C-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  In Stock Protein

• Relevance:

  Zinc metalloproteinase which cleaves human immunoglobulin A1 (IgA1) in the hinge region, rendering it less efficient in coating the surface of colonizing or invading pneumococci. May be responsible for pneumococcal infection and is potentially involved in distinct stages of pneumococcal disease.

• Purity:

  Greater than 90% 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:

  16.1 kDa

• References & Citations:

  "Streptococcus pneumoniae G5 domains bind different ligands." Paukovich N., Redzic J.S., Chi Y.C., Rahkola J.T., Issaian A., Blue A., Hansen K.C., Janoff E.N., Eisenmesser E.Z. Protein Sci 28:1797-1805 (2019)

• 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℃.