Recombinant Lactococcus lactis subsp. lactis Lantibiotic nisin-Z (nisZ)

Recombinant Lactococcus lactis subsp. lactis Lantibiotic nisin-Z (nisZ)

• CAS Number: 9000-83-3
• Gene Name: nisZ
• UniProt: P29559
• Expression Region: 24-57aa
• Organism: Lactococcus lactis subsp. lactis (Streptococcus lactis)
• Target Sequence: ITSISLCTPGCKTGALMGCNMKTATCNCSIHVSK
• Tag: N-terminal 6xHis-KSI-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: Lanthionine-containing peptide antibiotic (lantibiotic) active on Gram-positive bacteria. The bactericidal activity of lantibiotics is based on depolarization of energized bacterial cytoplasmic membranes, initiated by the formation of aqueous transmembrane pores.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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: 18.8 kDa
• References & Citations: "Mapping the targeted membrane pore formation mechanism by solution NMR: the nisin Z and lipid II interaction in SDS micelles." Hsu S.T., Breukink E., de Kruijff B., Kaptein R., Bonvin A.M., van Nuland N.A. Biochemistry 41:7670-7676 (2002)
• 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℃.