Recombinant Helicobacter pylori Urease subunit alpha (ureA)

Product Specifications

Product Name Alternative

Urea amidohydrolase subunit alpha

Abbreviation

Recombinant Helicobacter pylori ureA protein

Gene Name

UreA

UniProt

P14916

Expression Region

1-238aa

Organism

Helicobacter pylori (strain ATCC 700392 / 26695) (Campylobacter pylori)

Target Sequence

MKLTPKELDKLMLHYAGELAKKRKEKGIKLNYVEAVALISAHIMEEARAGKKTAAELMQEGRTLLKPDDVMDGVASMIHEVGIEAMFPDGTKLVTVHTPIEANGKLVPGELFLKNEDITINEGKKAVSVKVKNVGDRPVQIGSHFHFFEVNRCLDFDREKTFGKRLDIASGTAVRFEPGEEKSVELIDIGGNRRIFGFNALVDRQADNESKKIALHRAKERGFHGAKSDDNYVKTIKE

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Ammonia produced by ureolysis increases the gastric pH thereby providing an environment permissive for colonization of the stomach.

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

Ammonia produced by ureolysis increases the gastric pH thereby providing an environment permissive for colonization of the stomach.

Molecular Weight

30.5 kDa

References & Citations

Identification of the urease operon in Helicobacter pylori and its control by mRNA decay in response to pH.Akada J.K., Shirai M., Takeuchi H., Tsuda M., Nakazawa T.Mol. Microbiol. 36:1071-1084 (2000)

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.