Recombinant Hydrophis schistosus Basic phospholipase A2

Product Specifications

Product Name Alternative

(svPLA2) (Myotoxin) (Phosphatidylcholine 2-acylhydrolase) (Toxin VI-5) (Toxin VI:5b)

Abbreviation

Recombinant Hydrophis schistosus Basic phospholipase A2 protein

UniProt

P00610

Expression Region

1-119aa

Organism

Hydrophis schistosus (Beaked sea snake) (Enhydrina schistosa)

Target Sequence

NLVQFSYVITCANHNRRSSLDYADYGCYCGAGGSGTPVDELDRCCKIHDDCYGEAEKQGCYPKMLMYDYYCGSNGPYCRNVKKKCNRKVCDCDVAAAECFARNAYNNANYNIDTKKRCK

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Snake venom phospholipase A2 (PLA2) that has several activities. It is myotoxic, has weak anticoagulant activity and inhibits neuromuscular transmission by blocking acetylcholine release from the nerve termini. PLA2 catalyzes the calcium-dependent hydrolysis of the 2-acyl groups in 3-sn-phosphoglycerides.

Endotoxin

Not test

Purity

Greater than 85% 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.

Molecular Weight

20.9 kDa

References & Citations

"Structure-function relationships of phospholipases. The anticoagulant region of phospholipases A2." Kini R.M., Evans H.J. J. Biol. Chem. 262:14402-14407 (1987)

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.