Recombinant Mycobacterium tuberculosis Hypoxic response protein 1 (hrp1)

Product Specifications

Product Name Alternative

Hrp1; Rv2626cHypoxic response protein 1; HRP1

Abbreviation

Recombinant Mycobacterium tuberculosis hrp1 protein

Gene Name

Hrp1

UniProt

P9WJA3

Expression Region

1-143aa

Organism

Mycobacterium tuberculosis (strain ATCC 25618 / H37Rv)

Target Sequence

MTTARDIMNAGVTCVGEHETLTAAAQYMREHDIGALPICGDDDRLHGMLTDRDIVIKGLAAGLDPNTATAGELARDSIYYVDANASIQEMLNVMEEHQVRRVPVISEHRLVGIVTEADIARHLPEHAIVQFVKAICSPMALAS

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Unlike some other CBS-domain containing proteins does not seem to bind AMP.

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

Unlike some other CBS-domain containing proteins does not seem to bind AMP.

Molecular Weight

35.5 kDa

References & Citations

"Regulation of the Mycobacterium tuberculosis hypoxic response gene encoding alpha -crystallin." Sherman D.R., Voskuil M., Schnappinger D., Liao R., Harrell M.I., Schoolnik G.K. Proc. Natl. Acad. Sci. U.S.A. 98:7534-7539 (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.