Recombinant Staphylococcus epidermidis Lantibiotic epidermin (epiA)
Product Specifications
Product Name Alternative
EpiALantibiotic epidermin
Abbreviation
Recombinant Staphylococcus epidermidis epiA protein
Gene Name
EpiA
UniProt
P08136
Expression Region
31-52aa
Organism
Staphylococcus epidermidis
Target Sequence
IASKFICTPGCAKTGSFNSYCC
Tag
N-terminal 6xHis-KSI-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Lanthionine-containing peptide antibiotic (lantibiotic) active on Gram-positive bacteria. The bactericidal activity of lantibiotics is based on depolarization of energized bacterial cytoplasmic membranes, initiated by the formation of aqueous transmembrane pores.
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
Lanthionine-containing peptide antibiotic (lantibiotic) active on Gram-positive bacteria. The bactericidal activity of lantibiotics is based on depolarization of energized bacterial cytoplasmic membranes, initiated by the formation of aqueous transmembrane pores.
Molecular Weight
17.7 kDa
References & Citations
"Prepeptide sequence of epidermin, a ribosomally synthesized antibiotic with four sulphide-rings." Schnell N., Entian K.-D., Schneider U., Gotz F., Zahner H., Kellner R., Jung G. Nature 333:276-278 (1988)
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
Curated Selection
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