Recombinant Aspergillus fumigatus Nonribosomal peptide synthetase 1 (NRPS1), partial

LSPIQKLHFMVRKEGQGYFNQSVVTRIDRQINDQDMRRAVEAVVMRHSMLRSRLVDPSTGNSLQLRITEDVAGSYRWRTHYMTAQNEIENAIAESQLCINAFVGPVFAVDFCYVDEDSHNLLSLVAHHLVVDIVSWRIILEDLEDFLLNPQGFVLQNSSLPFQTWCRLQDEQCESVAFENDVQLEDLPAPDLAYWGMEHRQMTYGDVICETFELDPGSTQSILLECHQSLRTEPVDLFLAALVHSFGQTFPERTLPVIYNEGHGREVWDSSLDISRTVGWFTTLYPIFVQEIVSEDPARTVARVKDLRRQVSDNGRQKFASRMFTGKGQQTCRHHYPLEMTFNYVGQHRDLQKQDGLFQLMGHMAGEAGQGGGAADFGEETPRFALLEISALVVQGQLRFTFSFNRFMRHQSGIHAWISRCHQLLASLGQKLQSLAPQPTLSDFPMLSL

Nonribosomal peptide synthesis (NRPS) is a key mechanism responsible for the biosynthesis of bioactive metabolites which are potentially contributing to organismal virulence. Contributes to improved fungal tolerance against oxidative stress, during the infection process.

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.

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.

Nonribosomal peptide synthesis (NRPS) is a key mechanism responsible for the biosynthesis of bioactive metabolites which are potentially contributing to organismal virulence. Contributes to improved fungal tolerance against oxidative stress, during the infection process.

"Phylogenomic analysis of non-ribosomal peptide synthetases in the genus Aspergillus."Cramer R.A. Jr., Stajich J.E., Yamanaka Y., Dietrich F.S., Steinbach W.J., Perfect J.R.Gene 383:24-32 (2006)

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.