Recombinant Oxyopes takobius Oxyopinin-4a
Product Specifications
Product Name Alternative
Oxt-4a
Abbreviation
Recombinant Oxyopes takobius Oxyopinin-4a protein
UniProt
F8J4S0
Expression Region
48-77aa
Organism
Oxyopes takobius (Lynx spider) (Oxyopes foliiformis)
Target Sequence
GIRCPKSWKCKAFKQRVLKRLLAMLRQHAF
Tag
N-terminal 6xHis-SUMO-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Disrupts cell membranes through the formation of pores (Probable) . Has antibacterial activity against Gram-positive bacteria S.aureus (MIC=10 µM) and B.subtilis (MIC=0.5 µM) as well as Gram-negative bacteria P.fluorescens (MIC=1 µM) and E.coli (MIC=0.5 µM) . Has hemolytic activity against human erythrocytes (EC (50) =7 µM)
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
Disrupts cell membranes through the formation of pores (Probable) . Has antibacterial activity against Gram-positive bacteria S.aureus (MIC=10 uM) and B.subtilis (MIC=0.5 uM) as well as Gram-negative bacteria P.fluorescens (MIC=1 uM) and E.coli (MIC=0.5 uM) . Has hemolytic activity against human erythrocytes (EC (50) =7 uM) .
Molecular Weight
19.6 kDa
References & Citations
"Novel lynx spider toxin shares common molecular architecture with defense peptides from frog skin."Dubovskii P.V., Vassilevski A.A., Samsonova O.V., Egorova N.S., Kozlov S.A., Feofanov A.V., Arseniev A.S., Grishin E.V.FEBS J. 278:4382-4393 (2011)
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.
Protein Length
Full Length of Mature Protein
Available Sizes
Curated Selection
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