Recombinant Tityus zulianus Beta-toxin Tz1

Recombinant Tityus zulianus Beta-toxin Tz1

• CAS Number: 9000-83-3
• UniProt: Q2NME3
• Expression Region: 21-84aa
• Organism: Tityus zulianus (Venezuelan scorpion)
• Target Sequence: KDGYLVGNDGCKYSCFTRPGTYCANECSRVKGKDGYCYAWMACYCYSMPNWVKTWDRATNRCGR
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Beta toxins bind voltage-independently at site-4 of sodium channels and shift the voltage of activation toward more negative potentials thereby affecting sodium channel activation and promoting spontaneous and repetitive firing. Strongly affects skeletal muscle channels Nav1.4/SCN4A, poorly affects the neuronal channels Nav1.6/SCN8A and Nav1.2/SCN2A. Induces spastic paralysis of rear limbs, increased salivation, apnea, tachycardia and increased perspiration.
• 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: 14.8 kDa
• References & Citations: "Diversity of long-chain toxins in Tityus zulianus and Tityus discrepans venoms (Scorpiones, Buthidae): molecular, immunological, and mass spectral analyses." Borges A., Garcia C.C., Lugo E., Alfonzo M.J., Jowers M.J., Op den Camp H.J.M. Comp. Biochem. Physiol. 142C:240-252 (2006)
• 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℃.