Recombinant Lentinula edodes Serine protease inhibitor

Product Specifications

Product Name Alternative

; Serine protease inhibitor

Abbreviation

Recombinant Lentinula edodes Serine protease inhibitor protein

UniProt

P81639

Expression Region

1-142aa

Organism

Lentinula edodes (Shiitake mushroom) (Lentinus edodes)

Target Sequence

SLETGRYLIHNGNNIVSRNLAEDRSLNPKRIVLLEPTDKIQLTWIIEKSGDEYILNNRGAPTAHIEDHVFALLIHQEGATKWSIEAVPRHGRNAYIIKGSDGKGWVAPDKAGEQIIYRTLIVGPSEPPTFPLNQVFQIIKLE

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Serine protease inhibitor. Active against beta-trypsin and alpha-chymotrypsin with dissociation constants of 0.35 nM and 40 nM respectively. Inhibits factor XIa, but not other enzymes involved in coagulation and fibrinolysis. Does not inhibit subtilisin, lysyl endopeptidase, arginyl endopeptidase or papain.

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.

Molecular Weight

28.9 kDa

References & Citations

"The inhibitory properties and primary structure of a novel serine proteinase inhibitor from the fruiting body of the basidiomycete, Lentinus edodes." Odani S., Tominaga K., Kondou S., Hori H., Koide T., Hara S., Isemura M., Tsunasawa S. Eur. J. Biochem. 262:915-923 (1999)

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.