Recombinant Chlamydophila psittaci Major outer membrane porin (ompA)

LPVGNPAEPSLLIDGTMWEGASGDPCDPCATWCDAISIRAGFYGDYVFDRILKVDVNKTISGMAAAPTAASGTASNTTVAADRSNFAYGKHLQDAEWCTNAAYLALNIWDRFDVFCTLGASNGYFKASSDAFNLVGLIGLAGTDFANQRPNVEISQGIVELYTDTAFSWSVGARGALWECGCATLGAEFQYAQSNPKIEMLNVTSSPAQFMIHKPRGYKGTAANFPLPVAAGTATATDTKSATVKYHEWQVGLALSYRLNMLVPYIGVNWSRATFDADTIRIAQPKLASAILNLTTWNPTLLGVATTLDTSNKYADFMQIVSMQINKMKSRKACGIAVGATLIDADKWSITGEARLIDERAAHINAQFRF

In elementary bodies (EBs, the infectious stage, which is able to survive outside the host cell) provides the structural integrity of the outer envelope through disulfide cross-links with the small cysteine-rich protein and the large cysteine-rich periplasmic protein. It has been described in publications as the Sarkosyl-insoluble COMC (Chlamydia outer membrane complex), and serves as the functional equivalent of peptidoglycan Permits diffusion of specific solutes through the outer membrane.

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.

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.

In elementary bodies (EBs, the infectious stage, which is able to survive outside the host cell) provides the structural integrity of the outer envelope through disulfide cross-links with the small cysteine-rich protein and the large cysteine-rich periplasmic protein. It has been described in publications as the Sarkosyl-insoluble COMC (Chlamydia outer membrane complex), and serves as the functional equivalent of peptidoglycan (By similarity) .

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.