Recombinant Escherichia coli Murein hydrolase activator NlpD (nlpD)

Product Specifications

Product Name Alternative

NlpD; b2742; JW2712Murein hydrolase activator NlpD

Abbreviation

Recombinant E.coli nlpD protein

Gene Name

NlpD

UniProt

P0ADA3

Expression Region

26-379aa

Organism

Escherichia coli (strain K12)

Target Sequence

CSDTSNPPAPVSSVNGNAPANTNSGMLITPPPKMGTTSTAQQPQIQPVQQPQIQATQQPQIQPVQPVAQQPVQMENGRIVYNRQYGNIPKGSYSGSTYTVKKGDTLFYIAWITGNDFRDLAQRNNIQAPYALNVGQTLQVGNASGTPITGGNAITQADAAEQGVVIKPAQNSTVAVASQPTITYSESSGEQSANKMLPNNKPTATTVTAPVTVPTASTTEPTVSSTSTSTPISTWRWPTEGKVIETFGASEGGNKGIDIAGSKGQAIIATADGRVVYAGNALRGYGNLIIIKHNDDYLSAYAHNDTMLVREQQEVKAGQKIATMGSTGTSSTRLHFEIRYKGKSVNPLRYLPQR

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Activator of the cell wall hydrolase AmiC. Required for septal murein cleavage and daughter cell separation during cell division.

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

Activator of the cell wall hydrolase AmiC. Required for septal murein cleavage and daughter cell separation during cell division.

Molecular Weight

53.5 kDa

References & Citations

"LytM-domain factors are required for daughter cell separation and rapid ampicillin-induced lysis in Escherichia coli."Uehara T., Dinh T., Bernhardt T.G.J. Bacteriol. 191:5094-5107 (2009) .

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.