Recombinant Escherichia coli Heat-labile enterotoxin A chain (eltA)

Product Specifications

Product Name Alternative

LT-A, porcine LTP-A

Abbreviation

Recombinant E.coli eltA protein

Gene Name

EltA

UniProt

P06717

Expression Region

19-258aa

Organism

Escherichia coli

Target Sequence

NGDRLYRADSRPPDEIKRSGGLMPRGHNEYFDRGTQMNINLYDHARGTQTGFVRYDDGYVSTSLSLRSAHLAGQSILSGYSTYYIYVIATAPNMFNVNDVLGVYSPHPYEQEVSALGGIPYSQIYGWYRVNFGVIDERLHRNREYRDRYYRNLNIAPAEDGYRLAGFPPDHQAWREEPWIHHAPQGCGNSSRTITGDTCNEETQNLSTIYLREYQSKVKRQIFSDYQSEVDIYNRIRDEL

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

The biological activity of the toxin is produced by the A chain, which activates intracellular adenyl cyclase.

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

The biological activity of the toxin is produced by the A chain, which activates intracellular adenyl cyclase.

Molecular Weight

32.8 kDa

References & Citations

"Evolutionary origin of pathogenic determinants in enterotoxigenic Escherichia coli and Vibrio cholerae O1." Yamamoto T., Gojobori T., Yokota T. J. Bacteriol. 169:1352-1357 (1987)

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.