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
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.
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.
Protein Length
Partial
Available Sizes
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