Recombinant Salmonella typhi Outer membrane protein S1 (ompS1)

Product Specifications

Product Name Alternative

OmpS1; ompS; STY2203; t0883; Outer membrane protein S1

Abbreviation

Recombinant Salmonella typhi ompS1 protein

Gene Name

OmpS1

UniProt

Q56110

Expression Region

22-394aa

Organism

Salmonella typhi

Target Sequence

AEIYNKNGNKLDLYGKVDGLRYFSDNAGDDGDQSYARIGFKGETQINDMLTGYGQWEYNIKVNTTEGEGANSWTRLGFAGLKFGEYGSFDYGRNYGVIYDIEAWTDALPEFGGDTYTQTDVYMLGRTNGVATYRNTDFFGLVEGLNFALQYQGNNENGGAGAGEGTGNGGNRKLARENGDGFGMSTSYDFDFGLSLGAAYSSSDRSDNQVARGYGDGMNERNNYAGGETAEAWTIGAKYDAYNVYLAAMYAETRNMTYYGGGNGEGNGSIANKTQNFEVVAQYQFDFGLRPSIAYLQSKGKDLGGQEVHRGNWRYTDKDLVKYVDVGMTYYFNKNMSTYVDYKINLLDEDDDFYANNGIATDDIVGVGLVYQF

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Forms pores that allow passive diffusion of small molecules across the outer membrane.

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

Forms pores that allow passive diffusion of small molecules across the outer membrane.

Molecular Weight

57.2 kDa

References & Citations

"Isolation and characterization of ompS1, a novel Salmonella typhi outer membrane protein-encoding gene."Fernandez-Mora M., Oropeza R., Puente J.L., Calva E.Gene 158:67-72 (1995)

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.