Recombinant Brucella abortus Malate dehydrogenase (mdh)

Product Specifications

Product Name Alternative

Mdh; BAbS19_I18080; Malate dehydrogenase; EC 1.1.1.37

Abbreviation

Recombinant Brucella abortus mdh protein

Gene Name

Mdh

UniProt

B2S881

Expression Region

1-320aa

Organism

Brucella abortus (strain S19)

Target Sequence

MARNKIALIGSGMIGGTLAHLAGLKELGDVVLFDIAEGTPQGKGLDIAESSPVDGFDAKFTGANDYAAIEGADVVIVTAGVPRKPGMSRDDLLGINLKVMEQVGAGIKKYAPEAFVICITNPLDAMVWALQKFSGLPAHKVVGMAGVLDSARFRYFLSEEFNVSVEDVTVFVLGGHGDSMVPLARYSTVAGIPLPDLVKMGWTSQDKLDKIIQRTRDGGAEIVGLLKTGSAFYAPAASAIQMAESYLKDKKRVLPVAAQLSGQYGVKDMYVGVPTVIGANGVERIIEIDLDKDEKAQFDKSVASVAGLCEACIGIAPSLK

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Catalyzes the reversible oxidation of malate to oxaloacetate.

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

Catalyzes the reversible oxidation of malate to oxaloacetate.

Molecular Weight

53.7 kDa

References & Citations

"Genome sequence of Brucella abortus vaccine strain S19 compared to virulent strains yields candidate virulence genes." Crasta O.R., Folkerts O., Fei Z., Mane S.P., Evans C., Martino-Catt S., Bricker B., Yu G., Du L., Sobral B.W.PLoS ONE 3:E2193-E2193 (2008)

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.