Recombinant Escherichia coli Heat-labile enterotoxin B chain (eltB)
Selected Variant
CSB-EP315643ENL-01
Size: 10 µg
Product Specifications
Product Name Alternative
LT-B, human; LTH-B
Abbreviation
Recombinant E.coli eltB protein
Gene Name
EltB
UniProt
P0CK94
Expression Region
22-124aa
Organism
Escherichia coli
Target Sequence
APQSITELCSEYHNTQIYTINDKILSYTESMAGKREMVIITFKSGATFQVEVPGSQHIDSQKKAIERMKDTLRITYLTETKIDKLCVWNNKTPNSIAAISMEN
Tag
N-terminal 6xHis-tagged and C-terminal 6xHis-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 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
The biological activity of the toxin is produced by the A chain, which activates intracellular adenyl cyclase.
Molecular Weight
17 kDa
References & Citations
Crystal structure of the B subunit of Escherichia coli heat-labile enterotoxin carrying peptides with anti-herpes simplex virus type 1 activity.Matkovic-Calogovic D., Loregian A., D'Acunto M.R., Battistutta R., Tossi A., Palu G., Zanotti G.J. Biol. Chem. 274:8764-8769 (1999)
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
Price
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