Recombinant Mercurialis annua Profilin
Product Specifications
Product Name Alternative
Pollen allergen Mer a 1 Allergen: Mer a 1
Abbreviation
Recombinant Mercurialis annua Profilin protein
UniProt
O49894
Expression Region
1-133aa
Organism
Annual mercury
Target Sequence
MSWQTYVDDHLMCDIDGQGQHLAAASIVGHDGSIWAQSASFPQLKPEEITGIMKDFDEPGHLAPTGLYIAGTKYMVIQGESGAVIRGKKGSGGITIKKTGQALVFGIYEEPVTPGQCNMVVERLGDYLIEQGM
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Allergen
Relevance
Binds to actin and affects the structure of the cytoskeleton. At high concentrations, profilin prevents the polymerization of actin, whereas it enhances it at low concentrations. By binding to PIP2, it inhibits the formation of IP3 and DG
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
Binds to actin and affects the structure of the cytoskeleton. At high concentrations, profilin prevents the polymerization of actin, whereas it enhances it at low concentrations. By binding to PIP2, it inhibits the formation of IP3 and DG (By similarity) .
Molecular Weight
16.3 kDa
References & Citations
"Characterization of recombinant Mercurialis annua major allergen Mer a 1 (profilin) ."Vallverdu A., Asturias J.A., Arilla M.C., Gomez-Bayon N., Martinez A., Martinez J., Palacios R.J. Allergy Clin. Immunol. 101:363-370 (1998)
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
Full Length
Available Sizes
Curated Selection
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