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
Frequently Asked Questions
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