Recombinant Salmonella typhi LPS-assembly protein LptD (lptD), partial

Product Specifications

Product Name Alternative

LptD; imp; ostA; STY0108; t0096LPS-assembly protein LptD

Abbreviation

Recombinant Salmonella typhi lptD protein, partial

Gene Name

LptD

UniProt

Q8Z9J6

Expression Region

73-169aa

Organism

Salmonella typhi

Target Sequence

VDIMQGNSRLQADEVQLHQKQAEGQPEPVRTVDALGNVHYDDNQVILKGPKGWANLNTKDTNVWEGDYQMVGRQGRGKADLMKQRGENRYTILENGS

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Together with LptE, is involved in the assembly of lipopolysaccharide (LPS) at the surface of the outer membrane.

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

Together with LptE, is involved in the assembly of lipopolysaccharide (LPS) at the surface of the outer membrane.

Molecular Weight

26.9 kDa

References & Citations

"Complete genome sequence of a multiple drug resistant Salmonella enterica serovar Typhi CT18."Parkhill J., Dougan G., James K.D., Thomson N.R., Pickard D., Wain J., Churcher C.M., Mungall K.L., Bentley S.D., Holden M.T.G., Sebaihia M., Baker S., Basham D., Brooks K., Chillingworth T., Connerton P., Cronin A., Davis P. Barrell B.G.Nature 413:848-852 (2001)

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.