Recombinant Bacillus subtilis Penicillin-binding protein 4 (pbpE)

Product Specifications

Product Name Alternative

PBP 4* Alternative name (s) : PBP 4A Penicillin-binding protein E

Abbreviation

Recombinant Bacillus subtilis pbpE protein

Gene Name

PbpE

UniProt

P32959

Expression Region

1-451aa

Organism

Bacillus subtilis (strain 168)

Target Sequence

MKQNKRKHLQTLFETLGEKHQFNGTVLAAEGGDILYHHSFGYAEMTEKRPLKTNSLFELASLSKPFTALGIILLEEKGILGYEDKVDRWLPGFPYQGVTIRHLLNHTSGLPDYMGWFFANWDSHKIAVNQDIVDMLMNEGLSGYFEPNEGWMYSNTGYVLLAVIIEKASGMSYADFIKTSIFLPAGMNETRVYNRRLSPERIDHYAYGYVYDVHSETYVLPDELEETNYVVYLDGIQGDGTVNSVTSDLFRFDQALYQDDFISKASKESAFSPVRLNNGETIDYGFGWVLQNSPEKGRIVSHSGGWPGYSTMMIRYIDHRKTLIYLSNKEEDTEYEQAILKAAEHILFGQPYDVPERPADKKKKAIDTAIYSRYVGSYLLQDGTAAQVTTENERLYLEIAGQLRLELFPSSETRFFLRALSVEVEFTLGEDAAKSFILYEDGSEEEAVRTK

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Probably involved in peptidoglycan modification during cortex synthesis.

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

Probably involved in peptidoglycan modification during cortex synthesis.

Molecular Weight

67.4 kDa

References & Citations

"The complete genome sequence of the Gram-positive bacterium Bacillus subtilis."Kunst F., Ogasawara N., Moszer I., Albertini A.M., Alloni G., Azevedo V., Bertero M.G., Bessieres P., Bolotin A., Borchert S., Borriss R., Boursier L., Brans A., Braun M., Brignell S.C., Bron S., Brouillet S., Bruschi C.V. Danchin A.Nature 390:249-256 (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.