Recombinant Trichosanthes kirilowii Ribosome-inactivating protein alpha-trichosanthin
Product Specifications
Product Name Alternative
RRNA N-glycosidase (Alpha-TCS)
Abbreviation
Recombinant Trichosanthes kirilowii rRNA N-glycosidase protein
UniProt
P09989
Expression Region
24-270aa
Organism
Trichosanthes kirilowii (Chinese snake gourd) (Chinese cucumber)
Target Sequence
DVSFRLSGATSSSYGVFISNLRKALPNERKLYDIPLLRSSLPGSQRYALIHLTNYADETISVAIDVTNVYIMGYRAGDTSYFFNEASATEAAKYVFKDAMRKVTLPYSGNYERLQTAAGKIRENIPLGLPALDSAITTLFYYNANSAASALMVLIQSTSEAARYKFIEQQIGKRVDKTFLPSLAIISLENSWSALSKQIQIASTNNGQFESPVVLINAQNQRVTITNVDAGVVTSNIALLLNRNNMA
Tag
N-terminal 10xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Inactivates eukaryotic 60S ribosomal subunits.
Endotoxin
Not test
Purity
Greater than 90% 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
Inactivates eukaryotic 60S ribosomal subunits.
Molecular Weight
30.8 kDa
References & Citations
"The C-terminal fragment of the ribosomal P protein complexed to trichosanthin reveals the interaction between the ribosome-inactivating protein and the ribosome." Too P.H., Ma M.K., Mak A.N., Wong Y.T., Tung C.K., Zhu G., Au S.W., Wong K.B., Shaw P.C. Nucleic Acids Res. 37:602-610 (2009)
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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