Recombinant Yersinia enterocolitica Attachment invasion locus protein (ail)

Product Specifications

Product Name Alternative

AilAttachment invasion locus protein

Abbreviation

Recombinant Yersinia enterocolitica ail protein

Gene Name

Ail

UniProt

P16454

Expression Region

24-178aa

Organism

Yersinia enterocolitica

Target Sequence

ASESSISIGYAQSHVKENGYTLDNDPKGFNLKYRYELDDNWGVIGSFAYTHQGYDFFYGSNKFGHGDVDYYSVTMGPSFRINEYVSLYGLLGAAHGKVKASVFDESISASKTSMAYGAGVQFNPLPNFVIDASYEYSKLDSIKVGTWMLGAGYRF

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Promotes the invasion of pathogenic bacteria into eukaryotic cells by an unknown mechanism.

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

Promotes the invasion of pathogenic bacteria into eukaryotic cells by an unknown mechanism.

Molecular Weight

33.2 kDa

References & Citations

"Nucleotide sequence of the Yersinia enterocolitica ail gene and characterization of the Ail protein product." Miller V.L., Bliska J.B., Falkow S. J. Bacteriol. 172:1062-1069 (1990)

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.