Recombinant Yersinia enterocolitica Protein YopB (yopB)

Product Specifications

Product Name Alternative

YopB; Protein YopB

Abbreviation

Recombinant Yersinia enterocolitica yopB protein

Gene Name

YopB

UniProt

P37131

Expression Region

1-401aa

Organism

Yersinia enterocolitica

Target Sequence

MSALITHDRSTPVTGSLVPYIETPAPAPLQTQQVAGELKDKNGGVSSQGVQLPAPLAVVASQVTEGQQQEITKLLESVTRGTAGSQLISNYVSVLTNFTLASPDTFEIELGKLVSNLEEVRKDIKIADIQRLHEQNMKKIEENQEKIKETEENAKQVKKSGMASKIFGWLIAIASVVIGAIMVASGVGAVAGAMMIASGVIGMANMAVKQAAEDGLISQEAMQVLGPILTAIEVALTVVSTVMTFGGSALKCLADIGAKLGANTASLAAKGAEFSAKVAQISTGISNTVGSAVTKLGGSFGSLTMSHVIRTGSQATQVAVGVGSGITQTINNKKQADLQHNNADLALNKADMAALQSIIDRLKEELSHLSESHRQVMELIFQMINAKGDMLHNLAGRPHTV

Tag

N-terminal 6xHis-SUMO-tagged

Type

CF Transmembrane Protein & Developed Protein

Source

In vitro E.coli expression system

Field of Research

Others

Relevance

Plays a role in virulence

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

Plays a role in virulence.

Molecular Weight

57.9 kDa

References & Citations

"YopB and YopD constitute a novel class of Yersinia Yop proteins."Haakansson S., Bergman T., Vanooteghem J.-C., Cornelis G., Wolf-Watz H. Infect. Immun. 61:71-80 (1993)

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.