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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

Frequently Asked Questions

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