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.
Protein Length
Full Length
Available Sizes
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