Recombinant Mannheimia haemolytica Leukotoxin (lktA), partial

IGTSHNDIFKGSKFNDAFNGGDGVDTIDGNDGNDRLFGGKGDDIIDGGNGDDFIDGGKGNDLLHGGKGDDIFVHRQGDGNDSITESEGNDKLSFSDSNLKDLTFEKVNHHLVITNTKQEKVTIQNWFREAEFAKTIQNYVATRDDKIEEIIGQNGERITSKQVDELIEKGNGKIAQSELTKVVDNYQLLKYSRDASNSLDKLISSASAFTSSNDSRNVLASPTSMLDPSLSSIQFARAA

Pasteurella leukotoxins are exotoxins that attack host leukocytes and especially polymorphonuclear cells, by causing cell rupture. The leukotoxin binds to the host LFA-1 integrin and induces a signaling cascade leading to many biological effects, including tyrosine phosphorylation of the CD18 tail, elevation of the intracellular Ca2+ and lysis of the host cell . This leukotoxin is a major contributor to the pathogenesis of lung injury in ovine pneumonic pasteurellosis. It has also weak holytic activity.

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.

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.

Pasteurella leukotoxins are exotoxins that attack host leukocytes and especially polymorphonuclear cells, by causing cell rupture. The leukotoxin binds to the host LFA-1 integrin and induces a signaling cascade leading to many biological effects, including tyrosine phosphorylation of the CD18 tail, elevation of the intracellular Ca (2+) and lysis of the host cell (By similarity) . This leukotoxin is a major contributor to the pathogenesis of lung injury in ovine pneumonic pasteurellosis. It has also weak hemolytic activity.

Sequence diversity and molecular evolution of the leukotoxin (lktA) gene in bovine and ovine strains of Mannheimia (Pasteurella) haemolytica.Davies R.L., Whittam T.S., Selander R.K.J. Bacteriol. 183:1394-1404 (2001)

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.