Recombinant Mycobacterium tuberculosis 6KDA early secretory antigenic target (esxA), partial

Product Specifications

Product Name Alternative

ESAT-6

Abbreviation

Recombinant Mycobacterium tuberculosis esxA protein, partial

Gene Name

EsxA

UniProt

P9WNK7

Expression Region

6-95aa

Organism

Mycobacterium tuberculosis (strain CDC 1551 / Oshkosh)

Target Sequence

WNFAGIEAAASAIQGNVTSIHSLLDEGKQSLTKLAAAWGGSGSEAYQGVQQKWDATATELNNALQNLARTISEAGQAMASTEGNVTGMFA

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

Not known. Elicits high level of IFN-gamma from mory effector cells during the first phase of a protective immune response.

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

A secreted protein that plays a number of roles in modulating the host's immune response to infection as well as being responsible for bacterial escape into the host cytoplasm. Acts as a strong host (human) T-cell antigen

Molecular Weight

11.3 kDa

References & Citations

Mutually dependent secretion of proteins required for mycobacterial virulence.Fortune S.M., Jaeger A., Sarracino D.A., Chase M.R., Sassetti C.M., Sherman D.R., Bloom B.R., Rubin E.J.Proc. Natl. Acad. Sci. U.S.A. 102:10676-10681 (2005)

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.