Recombinant Salmonella typhimurium Protein PrgJ (PrgJ)

Product Specifications

Product Name Alternative

PrgJ; STM2872Protein PrgJ

Abbreviation

Recombinant Salmonella typhimurium prgJ protein

Gene Name

PrgJ

UniProt

P41785

Expression Region

1-101aa

Organism

Salmonella typhimurium (strain LT2 / SGSC1412 / ATCC 700720)

Target Sequence

MSIATIVPENAVIGQAVNIRSMETDIVSLDDRLLQAFSGSAIATAVDKQTITNRIEDPNLVTDPKELAISQEMISDYNLYVSMVSTLTRKGVGAVETLLRS

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Required for invasion of epithelial cells.

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

Required for invasion of epithelial cells.

Molecular Weight

15.9 kDa

References & Citations

"Complete genome sequence of Salmonella enterica serovar Typhimurium LT2."McClelland M., Sanderson K.E., Spieth J., Clifton S.W., Latreille P., Courtney L., Porwollik S., Ali J., Dante M., Du F., Hou S., Layman D., Leonard S., Nguyen C., Scott K., Holmes A., Grewal N., Mulvaney E. Wilson R.K.Nature 413:852-856 (2001)

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.