Recombinant Drosophila melanogaster Peptidoglycan-recognition protein SC2 (PGRP-SC2)

Recombinant Drosophila melanogaster Peptidoglycan-recognition protein SC2 (PGRP-SC2)

• CAS Number: 9000-83-3
• Gene Name: PGRP-SC2
• UniProt: Q9V4X2
• Expression Region: 21-184aa
• Organism: Drosophila melanogaster
• Target Sequence: VTIISKSEWGGRSATSKTSLANYLSYAVIHHTAGNYCSTKAACITQLQNIQAYHMDSLGWADIGYNFLIGGDGNVYEGRGWNVMGAHATNWNSKSIGISFLGNYNTNTLTSAQITAAKGLLSDAVSRGQIVSGYILYGHRQVGSTECPGTNIWNEIRTWSNWKA
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: N-acetylmuramyl-L-alanine amidase involved in innate immunity by degrading bacterial peptidoglycans (PGN). Probably plays a scavenger role by digesting biologically active PGN into biologically inactive fragments. Has no direct bacteriolytic activity.
• Purity: Greater than 90% 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: 25.2 kDa
• References & Citations: "A family of peptidoglycan recognition proteins in the fruit fly Drosophila melanogaster." Werner T., Liu G., Kang D., Ekengren S., Steiner H., Hultmark D. Proc. Natl. Acad. Sci. U.S.A. 97:13772-13777 (2000)
• 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℃.