Recombinant Mycoplasma genitalium High affinity transport system protein p37 (p37)

Product Specifications

Product Name Alternative

P37; MG289; High affinity transport system protein p37

Abbreviation

Recombinant Mycoplasma genitalium High affinity transport system protein p37

Gene Name

P37

UniProt

Q49410

Expression Region

26-368aa

Organism

Mycoplasma genitalium (strain ATCC 33530 / G-37 / NCTC 10195)

Target Sequence

CATKSDNTLIFNISLDHNADTSIEKFFTVFSKKLSGKLNKKINVNFNIVDDSFTKINNIQANKADFAFVNSQAIASNNWFGYTPLIQTLTTAFKEDLELDYYEDGNLQKKAEKTNLLFLSPPYKEWDDIKQKWTGNRYDFLYEPSKLVSFYRSMILITGSASEITAIKKAWNEKNWNQFMKFGIGHGQTNSASRFELPDLLFRKHFAKNYPGLQNAINSDPDKFAVVRGREIGINKNIKIVFDDANSFSWTQNIKGSKRPFYTPIDPNDRLEILTYSDPLLYDIGIVSNNLSRIYQKAIGEIFIELAQSSEDLYGPSIGYNGYKMINDFEKEVVEIIEKTYGK

Tag

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

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

P37 is part of a high-affinity transport system.

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

P37 is part of a high-affinity transport system.

Molecular Weight

44.4 kDa

References & Citations

"Insights into Mycoplasma genitalium metabolism revealed by the structure of MG289, an extracytoplasmic thiamine binding lipoprotein." Sippel K.H., Venkatakrishnan B., Boehlein S.K., Sankaran B., Quirit J.G., Govindasamy L., Agbandje-McKenna M., Goodison S., Rosser C.J., McKenna R. Proteins 79:528-536 (2011)

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.