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Recombinant Pseudomonas aeruginosa Type III needle protein PscF (pscF)

Product Specifications

Product Name Alternative

Pseudomonas secretion protein F

Abbreviation

Recombinant Pseudomonas aeruginosa pscF protein

Gene Name

PscF

UniProt

P95434

Expression Region

2-85aa

Organism

Pseudomonas aeruginosa (strain ATCC 15692 / DSM 22644 / CIP 104116 / JCM 14847 / LMG 12228 / 1C / PRS 101 / PAO1)

Target Sequence

AQIFNPNPGNTLDTVANALKEQANAANKDVNDAIKALQGTDNADNPALLAELQHKINKWSVIYNINSTVTRALRDLMQGILQKI

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Major component of the type III secretion needle structure. Required for cytotoxicity on macrophages.

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

Major component of the type III secretion needle structure. Required for cytotoxicity on macrophages.

Molecular Weight

16.6 kDa

References & Citations

"Structure of the heterotrimeric complex that regulates type III secretion needle formation." Quinaud M., Ple S., Job V., Contreras-Martel C., Simorre J.P., Attree I., Dessen A. Proc. Natl. Acad. Sci. U.S.A. 104:7803-7808 (2007)

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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