Recombinant Trichosanthes kirilowii Ribosome-inactivating protein karasurin-C

Product Specifications

Product Name Alternative

RRNA N-glycosidase Cleaved into the following chain: Ribosome-inactivating protein karasurin-A

Abbreviation

Recombinant Trichosanthes kirilowii Ribosome-inactivating protein karasurin-C protein

UniProt

P24478

Expression Region

22-270aa

Organism

Trichosanthes kirilowii (Chinese snake gourd) (Chinese cucumber)

Target Sequence

EGDVSFRLSGATSSSYGVFISNLRKALPYERKLYDIPLLRSTLPGSQRYALIHLTNYADETISVAIDVTNVYVMGYRAGDTSYFFNEASATEAAKYVFKDAKRKVTLPYSGNYERLQIAAGKIRENIPLGLPALDSAITTLFYYNANSAASALMVLIQSTSEAARYKFIEQQIGKRVDKTFLPSLAIISLENSWSALSKQIQIASTNNGQFETPVVLINAQNQRVTITNVDAGVVTSNIALLLNRNNMA

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Abortion-inducing protein. It inactivates eukaryotic 60S ribosomal subunits.

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

Abortion-inducing protein. It inactivates eukaryotic 60S ribosomal subunits.

Molecular Weight

29.4 kDa

References & Citations

"Amino acid sequences and ribosome-inactivating activities of karasurin-B and karasurin-C."Kondo T., Mizukami H., Takeda T., Ogihara Y. Biol. Pharm. Bull. 19:1485-1489 (1996)

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.