Recombinant Rickettsia conorii Outer membrane protein A (ompA), partial
Product Specifications
Product Name Alternative
190KDA antigen Cell surface antigen rOmp A
Abbreviation
Recombinant Rickettsia conorii ompA protein, partial
Gene Name
OmpA
UniProt
Q52657
Expression Region
1734-2021aa
Organism
Rickettsia conorii (strain ATCC VR-613 / Malish 7)
Target Sequence
DMDAKFGAWISPFVGNATQKMCNSISGYKSDTTGGTIGFDGFVSDDLVLGLAYTRADTDIKLKNNKTGDKNKVESNIYSLYGLYSVPYENLFVEAIASYSDNKIRSKSRRVIATTLETVGYQTANGKYKSESYTGQLMAGYTYMMSENINLTPLAGLRYSTIKDKSYKETGTTYQNLTVKGKNYNTFDGLLGAKVSSNINVNEIVLTPELYAMVDYAFKNKVSAIDARLQGMTAPLPTNSFKQSKTSFDVGVGVTAKHKMMEYGINYDTNIGSKYFAQQGSVKVRVNF
Tag
N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Microbiology
Relevance
Elicits protective immunity.
Endotoxin
Not test
Purity
Greater than 85% 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
Elicits protective immunity.
Molecular Weight
51.8 kDa
References & Citations
"Differentiation of spotted fever group rickettsiae by sequencing and analysis of restriction fragment length polymorphism of PCR-amplified DNA of the gene encoding the protein rOmpA." Roux V., Fournier P.E., Raoult D. J. Clin. Microbiol. 34:2058-2065 (1996)
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
Partial
Available Sizes
Curated Selection
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