Recombinant Helicobacter pylori Cytotoxicity-associated immunodominant antigen (cagA), partial
Product Specifications
Product Name Alternative
120KDA protein
Abbreviation
Recombinant Helicobacter pylori cagA protein, partial
Gene Name
CagA
UniProt
P80200
Expression Region
918-1147aa
Organism
Helicobacter pylori (Campylobacter pylori)
Target Sequence
KVNAKIDRLNQIASGLGVVGQAAGFPLKRHDKVDDLSKVGLSRNQELAQKIDNLNQAVSEAKAGFFGNLEQTIDKLKDSTKHNPMNLWVESAKKVPASLSAKLDNYATNSHIRINSNIKNGAINEKATGMLTQKNPEWLKLVNDKIVAHNVGSVPLSEYDKIGFNQKNMKDYSDSFKFSTKLNNAVKDTNSGFTQFLTNAFSTASYYCLARENAEHGIKNVNTKGGFQKS
Tag
N-terminal 6xHis-SUMO-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Microbiology
Relevance
May be necessary for the transcription, folding, export, or function of the cytotoxin.
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
May be necessary for the transcription, folding, export, or function of the cytotoxin.
Molecular Weight
41.3 kDa
References & Citations
"Molecular characterization of the 128-KDA immunodominant antigen of Helicobacter pylori associated with cytotoxicity and duodenal ulcer." Covacci A., Censini S., Bugnoli M., Petracca R., Burroni D., Macchia G., Massone A., Papini E., Xiang Z., Figura N., Rappuoli R.Proc. Natl. Acad. Sci. U.S.A. 90:5791-5795 (1993)
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
Partial
Available Sizes
Curated Selection
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