Recombinant Yersinia enterocolitica Yop proteins translocation protein M (yscM)

Product Specifications

Product Name Alternative

YscM; Yop proteins translocation protein M

Abbreviation

Recombinant Yersinia enterocolitica yscM protein

Gene Name

YscM

UniProt

Q01254

Expression Region

1-115aa

Organism

Yersinia enterocolitica

Target Sequence

MKINTLQSLINQQITQVGHGGQAGRLTETNPLTENSHQISTAEKAFASEVLEHVKNTALSRHDIACLLPRVSNLELKQGKAGEVIVTGLRTEQLSLSDAKLLLEAAMRQDTAADG

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Belongs to an operon involved in the translocation of Yop proteins across the bacterial membranes or in the specific control of this function.

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

Belongs to an operon involved in the translocation of Yop proteins across the bacterial membranes or in the specific control of this function.

Molecular Weight

28.4 kDa

References & Citations

"Analysis of virC, an operon involved in the secretion of Yop proteins by Yersinia enterocolitica." Michiels T., Vanooteghem J.-C., de Rouvroit C., China B., Gustin A., Boudry P., Cornelis G.R. J. Bacteriol. 173:4994-5009 (1991)

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.