Recombinant Escherichia coli Translational regulator CsrA (csrA)

Affects glycogen biosynthesis, gluconeogenesis, cell size and surface properties. Regulates glycogen synthesis under both aerobic and anaerobic conditions. Seems to accelerate the degradation of glg gene transcripts, potentially through selective RNA binding. Acts to inhibit interaction between the LetD protein and the A subunit of DNA gyrase. Also required for motility and flagellum biosynthesis through the post-transcriptional activation of flhDC expression. This involves binding to and stabilization of the flhDC message by CsrA.

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.

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.

A key translational regulator that binds mRNA to regulate translation initiation and/or mRNA stability. Mediates global changes in gene expression, shifting from rapid growth to stress survival by linking envelope stress, the stringent response and the catabolite repression systems. Usually binds in the 5'-UTR; binding at or near the Shine-Dalgarno sequence prevents ribosome-binding, repressing translation, binding elsewhere in the 5'-UTR can activate translation and/or stabilize the mRNA. Its function is antagonized by small RNA (s) .

"The complete genome sequence of Escherichia coli DH10B: insights into the biology of a laboratory workhorse."Durfee T., Nelson R., Baldwin S., Plunkett G. III, Burland V., Mau B., Petrosino J.F., Qin X., Muzny D.M., Ayele M., Gibbs R.A., Csorgo B., Posfai G., Weinstock G.M., Blattner F.R.J. Bacteriol. 190:2597-2606 (2008)

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.