Recombinant Raphanus sativus Defensin-like protein 2 (AFP2)
Product Specifications
Product Name Alternative
Cysteine-rich antifungal protein 2 Short name: AFP2 Short name: RAFP2
Abbreviation
Recombinant Raphanus sativus AFP2 protein
Gene Name
AFP2
UniProt
P30230
Expression Region
30-80aa
Organism
Raphanus sativus (Radish)
Target Sequence
QKLCQRPSGTWSGVCGNNNACKNQCIRLEKARHGSCNYVFPAHKCICYFPC
Tag
N-terminal 6xHis-SUMO-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Possesses antifungal activity sensitive to inorganic cations. Induces potential changes in fungal membranes and increased K+ efflux and Ca2+ uptake.
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
Possesses antifungal activity sensitive to inorganic cations. Induces potential changes in fungal membranes and increased K (+) efflux and Ca (2+) uptake.
Molecular Weight
21.7 kDa
References & Citations
"Mutational analysis of a plant defensin from radish (Raphanus sativus L.) reveals two adjacent sites important for antifungal activity." De Samblanx G.W., Goderis I.J., Thevissen K., Raemaekers R., Fant F., Borremans F., Acland D.P., Osborn R.W., Patel S., Broekaert W.F. J. Biol. Chem. 272:1171-1179 (1997) .
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
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