Recombinant Bryonia dioica Ribosome-inactivating protein bryodin I, partial
Product Specifications
Product Name Alternative
Ribosome-inactivating protein bryodin I; EC 3.2.2.22; BD1; rRNA N-glycosidase
Abbreviation
Recombinant Bryonia dioica Ribosome-inactivating protein bryodin I protein, partial
UniProt
P33185
Expression Region
24-247aa
Organism
Bryonia dioica (Red bryony) (Bryonia cretica subsp. dioica)
Target Sequence
DVSFRLSGATTTSYGVFIKNLREALPYERKVYNIPLLRSSISGSGRYTLLHLTNYADETISVAVDVTNVYIMGYLAGDVSYFFNEASATEAAKFVFKDAKKKVTLPYSGNYERLQTAAGKIRENIPLGLPALDSAITTLYYYTASSAASALLVLIQSTAESARYKFIEQQIGKRVDKTFLPSLATISLENNWSALSKQIQIASTNNGQFESPVVLIDGNNQRVS
Tag
N-terminal 6xHis-SUMO-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Ribosome-inactivating protein of type 1, inhibits protein synthesis in animal cells.
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
Ribosome-inactivating protein of type 1, inhibits protein synthesis in animal cells.
Molecular Weight
40.6 kDa
References & Citations
Molecular, biological, and preliminary structural analysis of recombinant bryodin 1, a ribosome-inactivating protein from the plant Bryonia dioica.Gawlak S.L., Neubauer M., Klei H.E., Chang C.Y.Y., Einspahr H.M., Siegall C.B.Biochemistry 36:3095-3103 (1997)
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
Curated Selection
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