Recombinant Dictyostelium discoideum Ponticulin (ponA)
Product Specifications
Product Name Alternative
PonA; DDB_G0293522; Ponticulin
Abbreviation
Recombinant Dictyostelium discoideum ponA protein
Gene Name
PonA
UniProt
P54660
Expression Region
23-118aa
Organism
Dictyostelium discoideum (Slime mold)
Target Sequence
QYTLSVSNSASGSKCTTAVSAKLNACNTGCLNSFNIVESSNGKGLVFKTFINAACSGEYESLSQFTCAANQKIPTTSYIVSCNSTPSSNSTTDSDS
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Others
Relevance
Binds F-actin and nucleates actin assembly. Major high affinity link between the plasma membrane and the cortical actin network.
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
Binds F-actin and nucleates actin assembly. Major high affinity link between the plasma membrane and the cortical actin network.
Molecular Weight
11.9 kDa
References & Citations
"F-actin affinity chromatography of detergent-solubilized plasma membranes: purification and initial characterization of ponticulin from Dictyostelium discoideum."Wuestehube L.J., Speicher D.W., Shariff A., Luna E.J.Methods Enzymol. 196:47-65 (1991)
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
Curated Selection
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