Recombinant Staphylococcus aureus Staphylococcal secretory antigen ssaA2 (ssaA2)
Product Specifications
Product Name Alternative
SsaA2; SAV2299; Staphylococcal secretory antigen ssaA2
Abbreviation
Recombinant Staphylococcus aureus ssaA2 protein
Gene Name
SsaA2
UniProt
Q99RX4
Expression Region
28-267aa
Organism
Staphylococcus aureus (strain Mu50 / ATCC 700699)
Target Sequence
SEQDNYGYNPNDPTSYSYTYTIDAQGNYHYTWKGNWHPSQLNQDNGYYSYYYYNGYNNYNNYNNGYSYNNYSRYNNYSNNNQSYNYNNYNSYNTNSYRTGGLGASYSTSSNNVQVTTTMAPSSNGRSISSGYTSGRNLYTSGQCTYYVFDRVGGKIGSTWGNASNWANAAARAGYTVNNTPKAGAIMQTTQGAYGHVAYVESVNSNGSVRVSEMNYGYGPGVVTSRTISASQAAGYNFIH
Tag
N-terminal 6xHis-SUMO-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Microbiology
Relevance
Not known; immunogenic protein.
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
Not known; immunogenic protein.
Molecular Weight
42.7 kDa
References & Citations
"Whole genome sequencing of meticillin-resistant Staphylococcus aureus."Kuroda M., Ohta T., Uchiyama I., Baba T., Yuzawa H., Kobayashi I., Cui L., Oguchi A., Aoki K., Nagai Y., Lian J.-Q., Ito T., Kanamori M., Matsumaru H., Maruyama A., Murakami H., Hosoyama A., Mizutani-Ui Y. Hiramatsu K.Lancet 357:1225-1240 (2001) .
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 of Mature Protein
Available Sizes
Frequently Asked Questions
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