Recombinant Phoneutria nigriventer Delta-ctenitoxin-Pn1a (PNTx4)

Product Specifications

Product Name Alternative

Insecticidal neurotoxin Tx4 (6-1) Short name:PNTx4 (6-1)

Abbreviation

Recombinant Phoneutria nigriventer PNTx4 protein

Gene Name

PNTx4

UniProt

P59368

Expression Region

35-82aa

Organism

Phoneutria nigriventer (Brazilian armed spider) (Ctenus nigriventer)

Target Sequence

CGDINAACKEDCDCCGYTTACDCYWSKSCKCREAAIVIYTAPKKKLTC

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

This neurotoxin binds at site 3 of insect voltage-activated sodium channels (Nav) and prolongs evoked axonal action potentials by a slowing down of sodium current inactivation. The toxin inhibits glutamate uptake from rat brain synaptosomes. It is highly toxic to house fly (Musca domestica), toxic to cockroach, but has no effect when intracerebroventricularly injected into mice.

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

Molecular Weight

7.3 kDa

References & Citations

"Molecular cloning of cDNAs encoding insecticidal neurotoxic peptides from the spider Phoneutria nigriventer."Penaforte C.L., Prado V.F., Prado M.A.M., Romano-Silva M.A., Guimaraes P.E.M., De Marco L., Gomez M.V., Kalapothakis E.Toxicon 38:1443-1449 (2000)

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.