Recombinant Staphylococcus aureus Holo-[acyl-carrier-protein] synthase (acpS)

Product Specifications

Product Name Alternative

4'-phosphopantetheinyl transferase AcpS

Abbreviation

Recombinant Staphylococcus aureus acpS protein

Gene Name

AcpS

UniProt

Q6GF02

Expression Region

1-119aa

Organism

Staphylococcus aureus (strain MRSA252)

Target Sequence

MIHGIGVDLIEIDRIKVLYSKQPKLVERILTKNEQHKFNNFTHEQRKIEFLAGRFATKEAFSKALGTGLGKHVAFNDIDCYNDELGKPKIDYEGFIVHVSISHTEHYAMSQVVLEKSAF

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Transfers the 4'-phosphopantetheine moiety from coenzyme A to a Ser of acyl-carrier-protein.

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

Transfers the 4'-phosphopantetheine moiety from coenzyme A to a Ser of acyl-carrier-protein.

Molecular Weight

29.6 kDa

References & Citations

"Complete genomes of two clinical Staphylococcus aureus strains: evidence for the rapid evolution of virulence and drug resistance." Holden M.T.G., Feil E.J., Lindsay J.A., Peacock S.J., Day N.P.J., Enright M.C., Foster T.J., Moore C.E., Hurst L., Atkin R., Barron A., Bason N., Bentley S.D., Chillingworth C., Chillingworth T., Churcher C., Clark L., Corton C. Parkhill J.Proc. Natl. Acad. Sci. U.S.A. 101:9786-9791 (2004)

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.