Recombinant Clostridium botulinum Penicillin-binding protein 1A (pbpA), partial

Product Specifications

Product Name Alternative

Peptidoglycan TGase DD-transpeptidase

Abbreviation

Recombinant Clostridium botulinum pbpA protein, partial

Gene Name

PbpA

UniProt

A5I6G4

Expression Region

663-830aa

Organism

Clostridium botulinum (strain Hall / ATCC 3502 / NCTC 13319 / Type A)

Target Sequence

VDRISGKLPTQLSYRDPRGSTVYNEFFINGTIPTEYDDIHVEAQINKLTGKLASKFTPSFLVESRVFLRRDYSPGVELLDQQWLLPYSIDEGGSLPPTEEKNNSNTRDKNKDKNKNKNKDKNPSQDKPNNNNNDNNSNNNNNNNDNNNNTKPPENDSNQNHEDNKNKQ

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cell Biology

Relevance

Cell wall formation. Synthesis of cross-linked peptidoglycan from the lipid intermediates. The enzyme has a penicillin-insensitive transglycosylase N-terminal domain (formation of linear glycan strands) and a penicillin-sensitive transpeptidase C-terminal domain (cross-linking of the peptide subunits) .

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

Molecular Weight

35.2 kDa

References & Citations

"Analysis of the neurotoxin complex genes in Clostridium botulinum A1-A4 and B1 strains: BoNT/A3, /Ba4 and /B1 clusters are located within plasmids." Smith T.J., Hill K.K., Foley B.T., Detter J.C., Munk A.C., Bruce D.C., Doggett N.A., Smith L.A., Marks J.D., Xie G., Brettin T.S. PLoS ONE 2:E1271-E1271 (2007)

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.