Recombinant Mycobacterium tuberculosis Low molecular weight antigen MTB12 (mtb12)

Product Specifications

Product Name Alternative

CFP-2 Low molecular weight protein antigen 2

Abbreviation

Recombinant Mycobacterium tuberculosis mtb12 protein

Gene Name

Mtb12

UniProt

P9WIN6

Expression Region

49-168aa

Organism

Mycobacterium tuberculosis (strain CDC 1551 / Oshkosh)

Target Sequence

DPASAPDVPTAAQLTSLLNSLADPNVSFANKGSLVEGGIGGTEARIADHKLKKAAEHGDLPLSFSVTNIQPAAAGSATADVSVSGPKLSSPVTQNVTFVNQGGWMLSRASAMELLQAAGN

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

May play a role in the development of protective immune responses.

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

May play a role in the development of protective immune responses.

Molecular Weight

14.1 kDa

References & Citations

"Whole-genome comparison of Mycobacterium tuberculosis clinical and laboratory strains."Fleischmann R.D., Alland D., Eisen J.A., Carpenter L., White O., Peterson J.D., DeBoy R.T., Dodson R.J., Gwinn M.L., Haft D.H., Hickey E.K., Kolonay J.F., Nelson W.C., Umayam L.A., Ermolaeva M.D., Salzberg S.L., Delcher A., Utterback T.R. Fraser C.M.J. Bacteriol. 184:5479-5490 (2002)

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.