Recombinant Bacteroides fragilis Chaperone protein htpG (htpG), partial

Product Specifications

Product Name Alternative

Heat shock protein HtpG High temperature protein G

Abbreviation

Recombinant Bacteroides fragilis htpG protein, partial

Gene Name

HtpG

UniProt

Q5LCH4

Expression Region

1-326aa

Organism

Bacteroides fragilis (strain ATCC 25285 / DSM 2151 / JCM 11019 / NCTC 9343)

Target Sequence

MQKGNIGVTTENIFPIIKKFLYSDHEIFLRELVSNAVDATQKLNTLASISEFKGELGDLTVHVSLGKDTITISDRGIGLTAEEIDKYINQIAFSGANDFLEKYKNDANAIIGHFGLGFYSAFMVSKKVEIITKSYKEGAQAVKWTCDGSPEFTLEEVEKADRGTDIVLYIDDDCKEFLEESRISALLKKYCSFLPVPIAFGKKKEWKDGKQVETAEDNVINDTIPLWTKKPSELSDEDYKKFYRELYPMSDEPLFWIHLNVDYPFHLTGILYFPKVKSNIDLNKNKIQLYCNQVYVTDSVEGIVPDFLTLLHGVLDSPDIPLNVSR

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Molecular chaperone. Has ATPase activity.

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

Molecular chaperone. Has ATPase activity.

Molecular Weight

57 kDa

References & Citations

"Extensive DNA inversions in the B. fragilis genome control variable gene expression." Cerdeno-Tarraga A.-M., Patrick S., Crossman L.C., Blakely G., Abratt V., Lennard N., Poxton I., Duerden B., Harris B., Quail M.A., Barron A., Clark L., Corton C., Doggett J., Holden M.T.G., Larke N., Line A., Lord A.Parkhill J. Science 307:1463-1465 (2005)

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.