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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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