Recombinant Hafnia alvei Intimin (eaeA)

Product Specifications

Product Name Alternative

Attaching and effacing protein Outer membrane protein

Abbreviation

Recombinant Hafnia alvei eaeA protein

Gene Name

EaeA

UniProt

P52869

Expression Region

1-280aa

Organism

Hafnia alvei

Target Sequence

ITEIKADKTTAVANGKDAVTYTVKVMKDGKPLSGEEVTFTTTLGTLSKSTEKTNTNGYRKVSLTSANQGKSLVSASVTMPQLMLKLLEVEFFTQLTIDNGNVEIVGTGAKGKLPNVWLQYGQVNLKANGGNGKYTWYSANPAIASVDPSSGQVTLKDKGETTITVVSGDKQTAIYTIAMPNSIVSVNSSGRVDYNTANNICKNIKGSLPSSIKELKDLYDDWGAANKYQHYSQESITAWTLQTSENKVQGVASTYDLVRKNPLIDKVDIAGNYAYAVCVK

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Necessary for the production of attaching and effacing lesions on tissue culture cells.

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

Necessary for the production of attaching and effacing lesions on tissue culture cells.

Molecular Weight

46.1 kDa

References & Citations

"Characterization of the C-terminal domains of intimin-like proteins of enteropathogenic and enterohemorrhagic Escherichia coli, Citrobacter freundii, and Hafnia alvei."Frankel G., Candy D.C.A., Everest P., Dougan G.Infect. Immun. 62:1835-1842 (1994)

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.