Recombinant Ustilago maydis P6 virus KP6 killer toxin, partial

Product Specifications

Product Name Alternative

KP6 killer toxin; Killer protein 6) [Cleaved into: KP6 killer toxin subunit alpha; VP10) ; KP6 killer toxin subunit beta; VP12.5) ]

Abbreviation

Recombinant Ustilago maydis P6 virus KP6 killer toxin protein, partial

UniProt

P16948

Expression Region

28-105aa

Organism

Ustilago maydis P6 virus (UmV6) (UmV-P6)

Target Sequence

NNAFCAGFGLSCKWECWCTAHGTGNELRYATAAGCGDHLSKSYYDARAGHCLFSDDLRNQFYSHCSSLNNNMSCRSLS

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

This protein is lethal to sensitive cells of the same or related species. The KP6 alpha subunit is known to recognize some cellular receptors before interaction of the complex with KP6 beta, precipitating cell death.

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

Molecular Weight

24.6 kDa

References & Citations

Structure of Ustilago maydis killer toxin KP6 alpha-subunit. A multimeric assembly with a central pore.Li N., Erman M., Pangborn W., Duax W.L., Park C.M., Bruenn J., Ghosh D.J. Biol. Chem. 274:20425-20431 (1999)

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.