Recombinant Naja mossambica Cytotoxin 5

Product Specifications

Product Name Alternative

CTX M51 CTX V

Abbreviation

Recombinant Naja mossambica Cytotoxin 5 protein

UniProt

P25517

Expression Region

1-60aa

Organism

Naja mossambica (Mozambique spitting cobra)

Target Sequence

LKCKKLIPLFSKTCPEGKNLCYKMTMRLAPKVPVKRGCIDVCPKSSFLVKYECCDTDRCN

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Shows cytolytic activity on many different cells by forming pore in lipid membranes. In vivo, increases heart rate or kills the animal by cardiac arrest. In addition, it binds to heparin with high affinity, interacts with Kv channel-interacting protein 1 (KCNIP1) in a calcium-independent manner, and binds to integrin alpha-V/beta-3 (ITGAV/ITGB3) with moderate affinity.

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

Shows cytolytic activity on many different cells by forming pore in lipid membranes

Molecular Weight

10.8 kDa

References & Citations

"Are interactions with phospholipids responsible for pharmacological activities of cardiotoxins?" Bougis P.E., Tessier M., van Rietschoten J., Rochat H., Faucon J.F., Dufourcq J. Mol. Cell. Biochem. 55:49-64 (1983)

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.