Recombinant Finegoldia magna ATCC 53516 LPXTG-motif cell wall anchor domain protein, partial (Active)

• Abbreviation:

  Recombinant Finegoldia HMPREF0391_11247 protein, partial (Active)

• Gene Name:

  HMPREF0391_11247

• UniProt:

  D6S9W1

• Expression Region:

  106-470aa

• Organism:

  Finegoldia magna ATCC 53516

• Target Sequence:

  KEETPETPETDSEEEVTIKANLIFANGSTQTAEFKGTFEKATSEAYAYADTLKKDNGEYTVDVADKGYTLNIKFAGKEKTPEEPKEEVTIKANLIYADGKTQTAEFKGTFEEATAEAYRYADALKKDNGEYTVDVADKGYTLNIKFAGKEKTPEEPKEEVTIKANLIYADGKTQTAEFKGTFEEATAEAYRYADLLAKENGKYTVDVADKGYTLNIKFAGKEKTPEEPKEEVTIKANLIYADGKTQTAEFKGTFAEATAEAYRYADLLAKENGKYTADLEDGGYTINIRFAGKKVDEKPEEKEQVTIKENIYFEDGTVQTATFKGTFAEATAEAYRYADLLSKEHGKYTADLEDGGYTINIRFAG

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Endotoxin:

  Not test

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Peptostreptococcus magnus protein L at 2 μg/mL can bind anti-CTLA4 recombinant antibody (CSB-RA006163MA2HU) . The EC50 is 1.764-2.413 ng/mL.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  47.4 kDa

• References & Citations:

  Muzny D., Qin X., Buhay C., Dugan-Rocha S., Ding Y., Chen G., Hawes A., Holder M., Jhangiani S. Submitted to EMBL/GenBank/DDBJ databases (MAY-2010)

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Partial