Recombinant Aggregatibacter actinomycetemcomitans Leukotoxin (ltxA), partial

IGSTLRDKFYGSKFNDVFHGHDGDDLIYGYDGDDRLYGDNGNDEIHGGQGNDKLYGGAGNDRLFGEYGNNYLDGGEGDDHLEGGNGSDILRGGSGNDKLFGNQGDDLLDGGEGDDQLAGGEGNDIYVYRKEYGHHTITEHSGDKDKLSLANINLKDVSFERNGNDLLLKTNNRTAVTFKGWFSKPNSSAGLDEYQRKLLEYAPEKDRARLKRQFELQRGKVDKSLNNKVEEIIGKDGERITSQDIDNLFDKSGNKKTISPQELAGLIKNKGKSSSLMSSSRSSSMLTQKSGLSNDISRIISATSGFGSSGKALSASPLQTNNNFNSYANSLATTA

Virulence factor that plays an important role in immune evasion. Lyses human lymphocytes and monocytes. Binds to the LFA-1 integrin on the surface of the host cell and to cholesterol-containing membranes, which probably results in large LtxA-LFA-1 clusters in lipid rafts. Shows also beta-hemolytic activity on certain types of growth media.

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.

Virulence factor that plays an important role in immune evasion. Lyses human lymphocytes and monocytes. Binds to the LFA-1 integrin on the surface of the host cell and to cholesterol-containing membranes, which probably results in large LtxA-LFA-1 clusters in lipid rafts. Shows also beta-hemolytic activity on certain types of growth media.

"Analysis of the Actinobacillus actinomycetemcomitans leukotoxin gene. Delineation of unique features and comparison to homologous toxins." Lally E.T., Golub E.E., Kieba I.R., Taichman N.S., Rosenbloom J., Rosenbloom J.C., Gibson C.W., Demuth D.R. J. Biol. Chem. 264:15451-15456 (1989)

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.