Recombinant Helicobacter pylori Vacuolating cytotoxin autotransporter (vacA), partial

Product Specifications

Product Name Alternative

Cleaved into the following 2 chains: Vacuolating cytotoxin Vacuolating cytotoxin translocator

Abbreviation

Recombinant Helicobacter pylori vacA protein, partial

Gene Name

VacA

UniProt

Q48253

Expression Region

1038-1310aa

Organism

Helicobacter pylori (Campylobacter pylori)

Target Sequence

KYEKPTNVWANAIGGTSLNNGSNASLYGTSAGVDAYLNGEVEAIVGGFGSYGYSSFSNQANSLNSGANNTNFGVYSRIFANQHEFDFEAQGALGSDQSSLNFKSALLQDLNQSYHYLAYSATTRASYGYDFAFFRNALVLKPSVGVSYNHLGSTNFKSNSNQVALSNGSSSQHLFNANANVEARYYYGDTSYFYMNAGVLQEFARFGSNNAVSLNTFKVNATRNPLNTHARVMMGGELQLAKEVFLNLGVVYLHNLISNASHFASNLGMRYSF

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Induces vacuolation of eukaryotic cells. Causes ulceration and gastric lesions.

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

Induces vacuolation of eukaryotic cells. Causes ulceration and gastric lesions.

Molecular Weight

45.7 kDa

References & Citations

"Mosaicism in vacuolating cytotoxin alleles of Helicobacter pylori. Association of specific vacA types with cytotoxin production and peptic ulceration."Atherton J.C., Cao P., Peek R.M. Jr., Tummuru M.K., Blaser M.J., Cover T.L.J. Biol. Chem. 270:17771-17777 (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.