Recombinant Phytolacca dioica Ribosome-inactivating protein PD-L1/PD-L2

Product Specifications

Product Name Alternative

Ribosome-inactivating protein PD-L1/PD-L2; EC 3.2.2.22; rRNA N-glycosidase PD-L1/PD-L2

Abbreviation

Recombinant Phytolacca dioica Ribosome-inactivating protein PD-L1/PD-L2 protein

UniProt

P84853

Expression Region

1-261aa

Organism

Phytolacca dioica (Bella sombra tree) (Phytolacca arborea)

Target Sequence

INTITYDAGNTTINKYATFMESLRNEAKDPSLQCYGIPMLPNNSSTIKYLLVKLQGASQKTITLMLRRNNLYVMGYSDPFNGNCRYHIFNDITGTERTNVENTLCSSSSSRDAKPINYNSLYSTLEKKAEVNSRSQVQLGIQILSSDIGKISGQSSFTDKTEAKFLLVAIQMVSEAARFKYIENQVKTNFNRDFSPNDKILDLEENWGKISTAIHDATNGALPKPLELKNADGTKWIVLRVDEIKPDMGLLNYVNGTCQTT

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Inhibits protein synthesis. Cleaves supercoiled pBR322 dsDNA.

Endotoxin

Not test

Purity

Greater than 90% as determined by SDS-PAGE.

Activity

Not Test

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

Function

Inhibits protein synthesis. Cleaves supercoiled pBR322 dsDNA.

Molecular Weight

45.2 kDa

References & Citations

Structural characterization and comparative modeling of PD-Ls 1-3, type 1 ribosome-inactivating proteins from summer leaves of Phytolacca dioica L.Di Maro A., Chambery A., Carafa V., Costantini S., Colonna G., Parente A.Biochimie 91:352-363 (2009)

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.