Recombinant Paraphysa scrofa Kappa-theraphotoxin-Ps1b

CAT:
399-CSB-EP352188PCN-02
Size:
100 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Paraphysa scrofa Kappa-theraphotoxin-Ps1b - image 1

Recombinant Paraphysa scrofa Kappa-theraphotoxin-Ps1b

  • CAS Number:

    9000-83-3
  • UniProt:

    P61231
  • Expression Region:

    1-31aa
  • Organism:

    Paraphysa scrofa (Chilean copper tarantula) (Phrixotrichus auratus)
  • Target Sequence:

    YCQKWMWTCDEERKCCEGLVCRLWCKRIINM
  • Tag:

    N-terminal 6xHis-KSI-tagged
  • Source:

    E.coli
  • Field of Research:

    Others
  • Assay Type:

    Developed Protein
  • Relevance:

    Potent and specific blocker of Kv4.2/KCND2 (IC (50)=34 nM) and Kv4.3/KCND3 (IC (50)=71 nM) potassium channels . Acts by altering the gating properties of these channels .
  • Purity:

    Greater than 90% as determined by SDS-PAGE.
  • Activity:

    Not Test
  • Length:

    Full Length
  • 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:

    19.3 kDa
  • References & Citations:

    "Effects of phrixotoxins on the Kv4 family of potassium channels and implications for the role of Ito1 in cardiac electrogenesis." Diochot S., Drici M.-D., Moinier D., Fink M., Lazdunski M. Br. J. Pharmacol. 126:251-263 (1999)
  • 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℃.