Recombinant Vibrio vulnificus Fe/S biogenesis protein NfuA (nfuA)

Product Specifications

Product Name Alternative

NfuA; VV1_0864; Fe/S biogenesis protein NfuA

Abbreviation

Recombinant Vibrio vulnificus nfuA protein

Gene Name

NfuA

UniProt

Q8DDU2

Expression Region

1-194aa

Organism

Vibrio vulnificus (strain CMCP6)

Target Sequence

MSNITITEAAQTHFANLLGQQPDGTNIRVFVVNPGTQNAECGVSYCPPEAVEATDTEIPYQSFSAYVDELSLPFLEDAEIDYVTDKMGSQLTLKAPNAKMRKVADDAPLLERVEYAIQTQVNPQLAGHGGHVKLMEITDAGVAIVAFGGGCNGCSMVDVTLKEGIEKELLQQFSGELTAVRDATEHDRGDHSYY

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Microbiology

Relevance

Involved in iron-sulfur cluster biogenesis. Binds a 4Fe-4S cluster, can transfer this cluster to apoproteins, and thereby intervenes in the maturation of Fe/S proteins. Could also act as a scaffold/chaperone for damaged Fe/S proteins.

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

Molecular Weight

23 kDa

References & Citations

"Complete genome sequence of Vibrio vulnificus CMCP6."Rhee J.H., Kim S.Y., Chung S.S., Kim J.J., Moon Y.H., Jeong H., Choy H.E.Submitted (DEC-2002) .

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.