Recombinant Conus vexillum Alpha-conotoxin VxXXC

Alpha-conotoxins act on postsynaptic membranes, they bind to the nicotinic acetylcholine receptors (nAChR) and thus inhibit them. This toxin specifically blocks mammalian neuronal nAChR of the alpha-7/CHRNA7, alpha-3-beta-2/CHRNA3-CHRNB2 and alpha-4-beta-2/CHRNA4-CHRNB2 subtypes. VxXXA and VxXXB inhibit alpha-7/CHRNA7 and alpha-3-beta-2/CHRNA3-CHRNB2 nAChR more efficiently than VxXXC. VxXXB is the most effective at inhibiting alpha-4-beta-2/CHRNA4-CHRNB2 nAChR, followed by VxXXC and VxXXA.

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.

Alpha-conotoxins act on postsynaptic membranes, they bind to the nicotinic acetylcholine receptors (nAChR) and thus inhibit them. This toxin specifically blocks mammalian neuronal nAChR of the alpha-7/CHRNA7, alpha-3-beta-2/CHRNA3-CHRNB2 and alpha-4-beta-2/CHRNA4-CHRNB2 subtypes. VxXXA and VxXXB inhibit alpha-7/CHRNA7 and alpha-3-beta-2/CHRNA3-CHRNB2 nAChR more efficiently than VxXXC. VxXXB is the most effective at inhibiting alpha-4-beta-2/CHRNA4-CHRNB2 nAChR, followed by VxXXC and VxXXA.

"Identification of a novel class of nicotinic receptor antagonists: dimeric conotoxins VxXIIA, VxXIIB and VxXIIC from Conus vexillum." Loughnan M., Nicke A., Jones A., Schroeder C.I., Nevin S.T., Adams D.J., Alewood P.F., Lewis R.J. J. Biol. Chem. 281:24745-24755 (2006)

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.