Recombinant Legionella pneumophila Outer membrane protein MIP (mip)
Product Specifications
Product Name Alternative
Macrophage infectivity potentiator Peptidyl-prolyl cis-trans isomerase Short name: PPIase
Abbreviation
Recombinant Legionella pneumophila Outer membrane protein MIP
Gene Name
Mip
UniProt
A5IGB8
Expression Region
21-233aa
Organism
Legionella pneumophila (strain Corby)
Target Sequence
ATDATSLATDKDKLSYSIGADLGKNFKNQGIDVNPEAMAKGMQDAMSGAQLALTEQQMKDVLNKFQKDLMAKRTAEFNKKADENKVKGEAFLTENKNKPGVVVLPSGLQYKVINAGNGVKPGKSDTVTVEYTGRLIDGTVFDSTEKTGKPATFQVSQVIPGWTEALQLMPAGSTWEIYVPSGLAYGPRSVGGPIGPNETLIFKIHLISVKKSS
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
Yeast
Field of Research
Immunology
Relevance
Essential virulence factor associated with macrophage infectivity. Exhibits PPIase activity.
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
Essential virulence factor associated with macrophage infectivity. Exhibits PPIase activity.
Molecular Weight
24.8 kDa
References & Citations
"Characterization of Mip proteins of Legionella pneumophila."Ludwig B., Rahfeld J., Schmidt B., Mann K., Wintermeyer E., Fischer G., Hacker J.FEMS Microbiol. Lett. 118:23-30 (1994)
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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