Recombinant Bauhinia ungulata Factor Xa inhibitor BuXI (BuXI)

Product Specifications

Product Name Alternative

Factor Xa inhibitor BuXI

Abbreviation

Recombinant Bauhinia ungulata BuXI protein

Gene Name

BuXI

UniProt

P83594

Expression Region

1-172aa

Organism

Bauhinia ungulata (Orchid tree)

Target Sequence

DIVLDTDGKPVNNGGQYYIIPAFRGNGGGLELTRVGRETCPHTVVQASSEISNGLPVMIAALPRTMFISTAWRVSIQFLKVPTCTPKPSYWHIPQDSDMEGSVEVRVDERFPLEFRIEKVSEDAYKLMHCPSSSDSCRDLGIAIDEENNRRLVVRDGKPLLVRFKEANQDSE

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Inhibits bovine trypsin and chymotrypsin, and human plasmin, plasma kallikrein, factor XIIa and factor Xa.

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 bovine trypsin and chymotrypsin, and human plasmin, plasma kallikrein, factor XIIa and factor Xa.

Molecular Weight

23.2 kDa

References & Citations

Kinetic characterization of factor Xa binding using a quenched fluorescent substrate based on the reactive site of factor Xa inhibitor from Bauhinia ungulata seeds.Oliva M.L.V., Andrade S.A., Juliano M.A., Sallai R.C., Torquato R.J., Sampaio M.U., Pott V.J., Sampaio C.A.M.Curr. Med. Chem. 10:1085-1093 (2003)

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.