Recombinant Bacillus subtilis Subtilosin-A (sboA)
Product Specifications
Product Name Alternative
Antilisterial bacteriocin subtilosin (sbo)
Abbreviation
Recombinant Bacillus subtilis sboA protein
Gene Name
SboA
UniProt
O07623
Expression Region
9-43aa
Organism
Bacillus subtilis (strain 168)
Target Sequence
NKGCATCSIGAACLVDGPIPDFEIAGATGLFGLWG
Tag
Tag-Free
Type
Developed Protein
Source
E.coli
Field of Research
Signal Transduction
Relevance
Has bacteriocidal activity against some Gram-positive bacteria such as Listeria, some species of Bacillus and E.faecium, A single mutation (Thr-14-Ile) confers hemolytic activity against rabbit and human blood
Endotoxin
Not test
Purity
Greater than 90% 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
Has bacteriocidal activity against some Gram-positive bacteria such as Listeria, some species of Bacillus and E.faecium
Molecular Weight
3.4 kDa
References & Citations
"Subtilosin A, a new antibiotic peptide produced by Bacillus subtilis 168: isolation, structural analysis, and biogenesis." Babasaki K., Takao T., Shimonishi Y., Kurahashi K. J. Biochem. 98:585-603 (1985)
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.
Protein Length
Full Length of Mature Protein
Available Sizes
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