Recombinant Aedes aegypti Long form salivary protein D7L1 (D7)

Product Specifications

Product Name Alternative

Alternative name (s) : Protein D7 Allergen: Aed a 2

Abbreviation

Recombinant Aedes aegypti Long form salivary protein D7L1 (D7) protein

Gene Name

UniProt

P18153

Expression Region

18-321aa

Organism

Aedes aegypti (Yellowfever mosquito) (Culex aegypti)

Target Sequence

STGPFDPEEMLFTFTRCMEDNLEDGPNRLPMLAKWKEWINEPVDSPATQCFGKCVLVRTGLYDPVAQKFDASVIQEQFKAYPSLGEKSKVEAYANAVQQLPSTNNDCAAVFKAYDPVHKAHKDTSKNLFHGNKELTKGLYEKLGKDIRQKKQSYFEFCENKYYPAGSDKRQQLCKIRQYTVLDDALFKEHTDCVMKGIRYITKNNELDAEEVKRDFMQVNKDTKALEKVLNDCKSKEPSNAGEKSWHYYKCLVESSVKDDFKEAFDYREVRSQIYAFNLPKKQVYSKPAVQSQVMEIDGKQCPQ

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Allergen

Relevance

Thought to be involved in blood-feeding.

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

Thought to be involved in blood-feeding.

Molecular Weight

37.1 kDa

References & Citations

"Isolation and characterization of the gene expressing the major salivary gland protein of the female mosquito, Aedes aegypti."James A.A., Blackmer K., Marinotti O., Ghosn C.R., Racioppi J.V.Mol. Biochem. Parasitol. 44:245-254 (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.