Recombinant Helicobacter pylori Cytotoxicity-associated immunodominant antigen (cagA), partial

Product Specifications

Product Name Alternative

120KDA protein

Abbreviation

Recombinant Helicobacter pylori cagA protein, partial

Gene Name

CagA

UniProt

P55746

Expression Region

877-1182aa

Organism

Helicobacter pylori (Campylobacter pylori)

Target Sequence

KNFNNNNNNGLKNGGEPIYAQVNKKKTGQVASPEEPIYAQVAKKVTKKIDQLNQAATSGFGGVGQAGFPLKRHDKVEDLSKVGRSVSPEPIYATIDDLGGSFPLKRHDKVDDLSKVGLSRNQELTQKIDNLSQAVSEAKAGFFGNLEQTIDKLKDFTKNNPVNLWAESAKKVPASLSAKLDNYATNSHTRINSNIQNGAINEKATGTERQKNPEWLKLVNDKIVAHNVGSVPLSEYDNIGFSQKNMKDYSDSFKFSTKLNNAVKDIKSGFTQFLANAFSTGYYSMARENAEHGIKNANTKGGFQKS

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

May be necessary for the transcription, folding, export, or function of the cytotoxin.

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 be necessary for the transcription, folding, export, or function of the cytotoxin.

Molecular Weight

35.5 kDa

References & Citations

Cloning and expression of a high-molecular-mass major antigen of Helicobacter pylori evidence of linkage to cytotoxin production.Tummuru M.K.R., Cover T.L., Blaser M.J.Infect. Immun. 61:1799-1809 (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.