Recombinant Staphylococcus aureus Type VII secretion system accessory factor EsaB (esaB)
CAT:
399-CSB-EP314738FLG-03
Size:
20 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Staphylococcus aureus Type VII secretion system accessory factor EsaB (esaB)
- CAS Number: 9000-83-3
- Gene Name: esaB
- UniProt: P0C050
- Expression Region: 1-80aa
- Organism: Staphylococcus aureus (strain Newman)
- Target Sequence: MNQHVKVTFDFTNYNYGTYDLAVPAYLPIKNLIALVLDSLDISIFDVNTQIKVMTKGQLLVENDRLIDYQIADGDILKLL
- Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: Developed Protein
- Relevance: Seems to regulate secreted factors that contribute to the establishment of persistent infections in the host. Negative regulator of EsxC. Not necessary for the production and secretion of EsxA or EsxB.
- 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: 16.6 kDa
- References & Citations: "EsaC substrate for the ESAT-6 secretion pathway and its role in persistent infections of Staphylococcus aureus." Burts M.L., DeDent A.C., Missiakas D.M. Mol. Microbiol. 69:736-746 (2008)
- 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℃.