Recombinant Bordetella pertussis Serotype 2 fimbrial subunit (fim2)

DDGTIVITGTITDTTCVIEDPSGPNHTKVVQLPKISKNALKANGDQAGRTPFIIKLKDCPSSLGNGVKAYFEPGPTTDYSTGDLRAYKMVYATNPQTQLSNITAATEAQGVQVRISNLNDSKITMGANEATQQAAGFDPEVQTGGTSRTVTMRYLASYVKKNGDVEASAITTYVGFSVVYP

Bordetella pertussis is the causative agent of whooping cough. An essential step in the disease process is the attachment of the bacteria to the ciliated epithelium of the respiratory tract, enabling the organism to resist normal host-clearance mechanisms. It is unclear which bacterial cell surface component are responsible for adherence but the fimbriae of B.pertussis are prime candidates for being involved in this process.

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.

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.

Bordetella pertussis is the causative agent of whooping cough. An essential step in the disease process is the attachment of the bacteria to the ciliated epithelium of the respiratory tract, enabling the organism to resist normal host-clearance mechanisms. It is unclear which bacterial cell surface component are responsible for adherence but the fimbriae of B.pertussis are prime candidates for being involved in this process.

Comparative analysis of the genome sequences of Bordetella pertussis, Bordetella parapertussis and Bordetella bronchiseptica.Parkhill J., Sebaihia M., Preston A., Murphy L.D., Thomson N.R., Harris D.E., Holden M.T.G., Churcher C.M., Bentley S.D., Mungall K.L., Cerdeno-Tarraga A.-M., Temple L., James K.D., Harris B., Quail M.A., Achtman M., Atkin R., Baker S. , Basham D., Bason N., Cherevach I., Chillingworth T., Collins M., Cronin A., Davis P., Doggett J., Feltwell T., Goble A., Hamlin N., Hauser H., Holroyd S., Jagels K., Leather S., Moule S., Norberczak H., O'Neil S., Ormond D., Price C., Rabbinowitsch E., Rutter S., Sanders M., Saunders D., Seeger K., Sharp S., Simmonds M., Skelton J., Squares R., Squares S., Stevens K., Unwin L., Whitehead S., Barrell B.G., Maskell D.J.Nat. Genet. 35:32-40 (2003)

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.