Recombinant Burkholderia mallei Guanine nucleotide exchange factor BopE (bopE)

MTYNPRIGGFTHVKQASFDVHVKRGEAQPRTSFAQQIKRIFSKIGETLGQLFRHRAPDSAPGRVRLQGVRYVGSYRPTGDAKQAIRHFVDEAVKQVAHTRTPEIRQDAEFGRQVYEATLCAIFSEAKDRFCMDPATRAGNVRPAFIEALGDAARATGLPGADKQGVFTPSGAGTNPLYTEIRLRADTLMGAELAARPEYRELQPYARQQAIDLVANALPAERSNTLVEFRQTVQTLEATYRRAAQDASRDEKGATNAADGA

Activator for both CDC42 and RAC1 by directly interacting with these Rho GTPases and acting as a guanine nucleotide exchange factor (GEF) . This activation results in actin cytoskeleton rearrangements and stimulates membrane ruffling, thus promoting bacterial entry into non-phagocytic cells

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.

Activator for both CDC42 and RAC1 by directly interacting with these Rho GTPases and acting as a guanine nucleotide exchange factor (GEF) . This activation results in actin cytoskeleton rearrangements and stimulates membrane ruffling, thus promoting bacterial entry into non-phagocytic cells (By similarity) .

"Structural flexibility in the Burkholderia mallei genome."Nierman W.C., DeShazer D., Kim H.S., Tettelin H., Nelson K.E., Feldblyum T.V., Ulrich R.L., Ronning C.M., Brinkac L.M., Daugherty S.C., Davidsen T.D., DeBoy R.T., Dimitrov G., Dodson R.J., Durkin A.S., Gwinn M.L., Haft D.H., Khouri H.M. Fraser C.M.Proc. Natl. Acad. Sci. U.S.A. 101:14246-14251 (2004)

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.