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.
Protein Length
Full Length of Mature Protein
Available Sizes
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