Recombinant Neosartorya fumigata Peroxiredoxin Asp f3 (aspf3)

Product Specifications

Product Name Alternative

Peroxisomal membrane protein pmp20 Thioredoxin reductase Allergen: Asp f 3

Abbreviation

Recombinant Neosartorya fumigata aspf3 protein

Gene Name

Aspf3

UniProt

O43099

Expression Region

1-168aa

Organism

Neosartorya fumigata (strain ATCC MYA-4609 / Af293 / CBS 101355 / FGSC A1100) (Aspergillus fumigatus)

Target Sequence

MSGLKAGDSFPSDVVFSYIPWSEDKGEITACGIPINYNASKEWADKKVILFALPGAFTPVCSARHVPEYIEKLPEIRAKGVDVVAVLAYNDAYVMSAWGKANQVTGDDILFLSDPDARFSKSIGWADEEGRTKRYALVIDHGKITYAALEPAKNHLEFSSAETVLKHL

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Allergen

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

Thiol-specific peroxidase that catalyzes the reduction of hydrogen peroxide and organic hydroperoxides to water and alcohols, respectively. Plays a role in cell protection against oxidative stress by detoxifying peroxides and as sensor of hydrogen peroxide-mediated signaling events. Required for virulence.

Molecular Weight

34.5 kDa

References & Citations

"Allergens of Aspergillus fumigatus and Candida boidinii share IgE-binding epitopes."Hemmann S., Blaser K., Crameri R.Am. J. Respir. Crit. Care Med. 156:1956-1962 (1997)

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.