Recombinant Neisseria meningitidis serogroup B Transferrin-binding protein 1 (tbp1), partial

Product Specifications

Product Name Alternative

Tbp1; NMB0461; Transferrin-binding protein 1

Abbreviation

Recombinant Neisseria meningitidis serogroup B tbp1 protein, partial

Gene Name

Tbp1

UniProt

Q9K0U9

Expression Region

22-300aa

Organism

Neisseria meningitidis serogroup B (strain MC58)

Target Sequence

AYAENVQAGQAQEKQLDTIQVKAKKQKTRRDNEVTGLGKLVKSSDTLSKEQVLNIRDLTRYDPGIAVVEQGRGASSGYSIRGMDKNRVSLTVDGVSQIQSYTAQAALGGTRTAGSSGAINEIEYENVKAVEISKGSNSVEQGSGALAGSVAFQTKTADDVIGEGRQWGIQSKTAYSGKNRGLTQSIALAGRIGGAEALLIHTGRRAGEIRAHEDAGRGVQSFNRLVPVEDSSNYAYFIVKEECKNGSYETCKANPKKDVVGKDERQTVSTRDYTGPNRF

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Cell Biology

Relevance

Acts as a transferrin receptor and is required for transferrin utilization.

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

Acts as a transferrin receptor and is required for transferrin utilization.

Molecular Weight

37.0 kDa

References & Citations

"Proteomic analysis of a meningococcal outer membrane vesicle vaccine prepared from the group B strain NZ98/254." Vipond C., Suker J., Jones C., Tang C., Feavers I.M., Wheeler J.X. Proteomics 6:3400-3413 (2006)

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.