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Recombinant Dendroaspis polylepis polylepis Toxin MIT1

Product Specifications

Product Name Alternative

Short name: MIT 1 Alternative name (s) : Black mamba intestinal toxin 1 Black mamba venom protein A

Abbreviation

Recombinant Dendroaspis polylepis polylepis Toxin MIT1 protein

UniProt

P25687

Expression Region

1-81aa

Organism

Dendroaspis polylepis polylepis (Black mamba)

Target Sequence

AVITGACERDLQCGKGTCCAVSLWIKSVRVCTPVGTSGEDCHPASHKIPFSGQRMHHTCPCAPNLACVQTSPKKFKCLSKS

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Potently contracts gastrointestinal (GI) smooth muscle. The receptor for this toxin is present both in the CNS and in the smooth muscle and may be a potassium channel.

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

Potent agonist for both PKR1/PROKR1 and PKR2/PROKR2

Molecular Weight

24.6 kDa

References & Citations

"MIT1, a black mamba toxin with a new and highly potent activity on intestinal contraction."Schweitz H., Pascaud P., Diochot S., Moinier D., Lazdunski M.FEBS Lett. 461:183-188 (1999)

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

Available Sizes

Curated Selection

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