Recombinant Mycoplasma hyorhinis High affinity transport system protein p37 (p37)

Product Specifications

Product Name Alternative

P37; High affinity transport system protein p37

Abbreviation

Recombinant Mycoplasma hyorhinis p37 protein

Gene Name

P37

UniProt

P15363

Expression Region

24-403aa

Organism

Mycoplasma hyorhinis

Target Sequence

CSNTGVVKQEDVSVSQGQWDKSITFGVSEAWLNKKKGGEKVNKEVINTFLENFKKEFNKLKNANDKTKNFDDVDFKVTPIQDFTVLLNNLSTDNPELDFGINASGKLVEFLKNNPGIITPALETTTNSFVFDKEKDKFYVDGTDSDPLVKIAKEINKIFVETPYASWTDENHKWNGNVYQSVYDPTVQANFYRGMIWIKGNDETLAKIKKAWNDKDWNTFRNFGILHGKDNSFSKFKLEETILKNHFQNKFTTLNEDRSAHPNAYKQKSADTLGTLDDFHIAFSEEGSFAWTHNKSATKPFETKANEKMEALIVTNPIPYDVGVFRKSVNQLEQNLIVQTFINLAKNKQDTYGPLLGYNGYKKIDNFQKEIVEVYEKAIK

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

P37 is part of a high-affinity transport system.

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

P37 is part of a high-affinity transport system.

Molecular Weight

59.5 kDa

References & Citations

"A mycoplasma high-affinity transport system and the in vitro invasiveness of mouse sarcoma cells."Dudler R., Schmidhauser C., Parish R.W., Wettenhall R.E.H., Schmidt T.EMBO J. 7:3963-3970 (1988)

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.