Recombinant Mycoplasma pneumoniae Lon protease (lon), partial

MPAVKKPQILVVRNQVIFPYNGFELDVGRERSKKLIKALKNLKTKRLVLVTQKNSDQLNPEFDDIYHCGTLCDIDEIIEVPSEDGKTADYKIKGKGLQRVAITSFSDADLTKYDHHFLNSTLTENKALDKLLERIFPDKEDFAEILDSLNSFLELQELKKLSKVPKDIKRYDIITFKLASLIFKDITLQQAILEENDIEKRLQKII

ATP-dependent serine protease that mediates the selective degradation of mutant and abnormal proteins as well as certain short-lived regulatory proteins. Required for cellular homeostasis and for survival from DNA damage and developmental changes induced by stress. Degrades polypeptides processively to yield small peptide fragments that are 5 to 10 amino acids long. Binds to DNA in a double-stranded, site-specific manner.

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.

ATP-dependent serine protease that mediates the selective degradation of mutant and abnormal proteins as well as certain short-lived regulatory proteins. Required for cellular homeostasis and for survival from DNA damage and developmental changes induced by stress. Degrades polypeptides processively to yield small peptide fragments that are 5 to 10 amino acids long. Binds to DNA in a double-stranded, site-specific manner.

"Complete sequence analysis of the genome of the bacterium Mycoplasma pneumoniae."Himmelreich R., Hilbert H., Plagens H., Pirkl E., Li B.-C., Herrmann R.Nucleic Acids Res. 24:4420-4449 (1996)

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.