Recombinant Brucella abortus HTH-type quorum sensing-dependent transcriptional regulator vjbR (vjbR)

Product Specifications

Product Name Alternative

VjbR; BAB2_0118; HTH-type quorum sensing-dependent transcriptional regulator VjbR

Abbreviation

Recombinant Brucella abortus vjbR protein

Gene Name

VjbR

UniProt

Q2YJ50

Expression Region

1-259aa

Organism

Brucella abortus (strain 2308)

Target Sequence

MSLDLVHFPNYKKTFFGSSFQSDTLALLTRIRDEIGCRYVTHTYRGRVGDCTKVNSADLTVLMTLPATWVARYSSKNYFAIDPVFQEDAPYYRNDTSAIARDLKEDADICPAVAELLHDAEKHGLGNLFIAVSARNPKGVAGCTVFTFEVEDEDRTQFLARMRPRLLSLAGIIHGTVCGCKDANSVASLLTPREVDCLRWAANGKTDGEIAEILSIARWTVVTYLQNAKIKLNCSNRTSAVATALSLGIIDMPEVQHLV

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Transcriptional regulator mediating the effects of the quorum sensing autoinducer C12-HSL (N-dodecanoyl-homoserine lactone) .

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

Transcriptional regulator involved in the global control of Brucella gene expression

Molecular Weight

32.6 kDa

References & Citations

"Mutations of the quorum sensing-dependent regulator VjbR lead to drastic surface modifications in Brucella melitensis."Uzureau S., Godefroid M., Deschamps C., Lemaire J., De Bolle X., Letesson J.-J.J. Bacteriol. 189:6035-6047 (2007)

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.