Recombinant Mesobuthus martensII Beta-insect depressant toxin BmKITa, partial

Recombinant Mesobuthus martensII Beta-insect depressant toxin BmKITa, partial

• CAS Number: 9000-83-3
• UniProt: Q9XY87
• Expression Region: 22-82aa
• Organism: Mesobuthus martensII (Manchurian scorpion) (Buthus martensII)
• Target Sequence: DGYIRGSNGCKVSCLWGNEGCNKECRAYGASYGYCWTWGLACWCQGLPDDKTWKSESNTCG
• Tag: N-terminal 10xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Depressant insect beta-toxins cause a transient contraction paralysis followed by a slow flaccid paralysis. They bind voltage-independently at site-4 of sodium channels (Nav) and shift the voltage of activation toward more negative potentials thereby affecting sodium channel activation and promoting spontaneous and repetitive firing. This toxin also displays an evident analgesic effect but is devoid of any toxicity on mice.
• 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: 12.8 kDa
• References & Citations: "Purification of two depressant insect neurotoxins and their gene cloning from the scorpion Buthus martensi Karsch." Wang C.-G., Ling M.-H., Chi C.-W., Wang D.-C., Pelhate M. J. Pept. Res. 61:7-16 (2003)
• 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℃.