Recombinant Staphylococcus aureus Leukocidin-F subunit (lukF)
Product Specifications
Product Name Alternative
Gamma-hemolysin, H-gamma-I subunit
Abbreviation
Recombinant Staphylococcus aureus lukF protein
Gene Name
LukF
UniProt
P31715
Expression Region
26-323aa
Organism
Staphylococcus aureus
Target Sequence
AEGKITPVSVKKVDDKVTLYKTTATADSDKFKISQILTFNFIKDKSYDKDTLVLKATGNINSGFVKPNPNDYDFSKLYWGAKYNVSISSQSNDSVNAVDYAPKNQNEEFQVQNTLGYTFGGDISISNGLSGGLNGNTAFSETINYKQESYRTLSRNTNYKNVGWGVEAHKIMNGWGPYGRDSFHPTYGNELFLAGRQSSAYAGQNFIAQHQMPLLSRSNFNPEFLSVLSHRQDRAKKSKITVTYQREMDLYQIRWNGFYWAGANYKNFKTRTFKSTYEIDWENHKVKLLDTKETENNK
Tag
N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Leukocidin causes cytotoxic changes in polymorphonuclear leukocytes. Gamma-hemolysin causes hemolysis in red blood cells.
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
Leukocidin causes cytotoxic changes in polymorphonuclear leukocytes. Gamma-hemolysin causes hemolysis in red blood cells.
Molecular Weight
54 kDa
References & Citations
"The two Staphylococcal bi-component toxins, leukocidin and gamma-hemolysin, share one component in common." Kamio Y., Rahman A., Nariya H., Ozawa T., Izaki K. FEBS Lett. 321:15-18 (1993)
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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