Recombinant Mycobacterium tuberculosis Recombination protein RecR (recR)
Product Specifications
Product Name Alternative
RecR; MRA_3752; Recombination protein RecR
Abbreviation
Recombinant Mycobacterium tuberculosis recR protein
Gene Name
RecR
UniProt
A5U941
Expression Region
1-203aa
Organism
Mycobacterium tuberculosis (strain ATCC 25177 / H37Ra)
Target Sequence
MFEGPVQDLIDELGKLPGIGPKSAQRIAFHLLSVEPSDIDRLTGVLAKVRDGVRFCAVCGNVSDNERCRICSDIRRDASVVCIVEEPKDIQAVERTREFRGRYHVLGGALDPLSGIGPDQLRIRELLSRIGERVDDVDVTEVIIATDPNTEGEATATYLVRMLRDIPGLTVTRIASGLPMGGDLEFADELTLGRALAGRRVLA
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
May play a role in DNA repair. It seems to be involved in an RecBC-independent recombinational process of DNA repair. It may act with RecF and RecO.
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
May play a role in DNA repair. It seems to be involved in an RecBC-independent recombinational process of DNA repair. It may act with RecF and RecO.
Molecular Weight
26.1 kDa
References & Citations
"Genetic basis of virulence attenuation revealed by comparative genomic analysis of Mycobacterium tuberculosis strain H37Ra versus H37Rv." Zheng H., Lu L., Wang B., Pu S., Zhang X., Zhu G., Shi W., Zhang L., Wang H., Wang S., Zhao G., Zhang Y. PLoS ONE 3:E2375-E2375 (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.
Protein Length
Full Length
Available Sizes
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