Recombinant Vibrio parahaemolyticus serotype O3:K6 Outer membrane protein ompK (ompK)

Product Specifications

Product Name Alternative

OmpK; OMPK_VIBPA; Outer membrane protein ompK

Abbreviation

Recombinant Vibrio parahaemolyticus serotype O3:K6 ompK protein

Gene Name

OmpK

UniProt

P59570

Expression Region

21-266aa

Organism

Vibrio parahaemolyticus serotype O3:K6 (strain RIMD 2210633)

Target Sequence

ADYSDGDIHKNDYKWMQFNLMGAFDELPGESSHDYLEMEFGGRSGIFDLYGYVDVFNLASDKGSDKVGDPKIFMKFAPRMSIDGLTGKDLSFGPVQELYVATLFEWDGTDYKTNPFSVNNQKVGIGSDVMVPWFGKVGVNLYGTYQGNQKDWNGFQISTNWFKPFYFFENGSFISYQGYIDYQFGMKEKYSSASNGGAMFNGIYWHSDRFAVGYGLKGYKDVYGIKDSDALKSTGFGHYVAVTYKF

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Serves as receptor for a broad-host-range vibriophage, KVP40.

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

Serves as receptor for a broad-host-range vibriophage, KVP40.

Molecular Weight

43.9 kDa

References & Citations

"Genome sequence of Vibrio parahaemolyticus: a pathogenic mechanism distinct from that of V. cholerae."Makino K., Oshima K., Kurokawa K., Yokoyama K., Uda T., Tagomori K., Iijima Y., Najima M., Nakano M., Yamashita A., Kubota Y., Kimura S., Yasunaga T., Honda T., Shinagawa H., Hattori M., Iida T.Lancet 361:743-749 (2003)

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.