Recombinant Lactococcus lactis subsp.lactis Prolipoprotein diacylglyceryl transferase (lgt)
Product Specifications
Product Name Alternative
Lgt; LL0619; L5776Phosphatidylglycerol--prolipoprotein diacylglyceryl transferase; EC 2.5.1.145
Abbreviation
Recombinant Lactococcus lactis subsp. lactis lgt protein
Gene Name
Lgt
UniProt
Q9CHU9
Expression Region
1-261aa
Organism
Lactococcus lactis subsp. lactis (strain IL1403) (Streptococcus lactis)
Target Sequence
MNNLFPFLALNKIALQLGPLAIHWYAIFIVGGAALAVWLACKEAPKRNIKTDDIIDFVLFAFPLGIVGARLYYVIFQWSYYSQHPSQIIAMWDGGGAIYGSLIAGAIVLFVFSYYRMIHPLDLLDITIPGVFLAQAMGRWGNFVNQEAYGKIVSNLDWLPAFIRNQMFIDGHYRMPTFLFESIGTLSGFILVMVFRHRIKGLKRGDIFSFYLVWYGAVRFIVEGMRTDSLMLGPARVSQWLSVLLVIVGLVLFIYRRMKKN
Tag
C-terminal 6xHis-tagged
Type
CF Transmembrane Protein & Developed Protein
Source
In vitro E.coli expression system
Field of Research
Others
Relevance
Transfers the N-acyl diglyceride group on what will become the N-terminal cysteine of membrane lipoproteins.
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
Transfers the N-acyl diglyceride group on what will become the N-terminal cysteine of membrane lipoproteins.
Molecular Weight
32.6 kDa
References & Citations
"The complete genome sequence of the lactic acid bacterium Lactococcus lactis ssp. lactis IL1403." Bolotin A., Wincker P., Mauger S., Jaillon O., Malarme K., Weissenbach J., Ehrlich S.D., Sorokin A. Genome Res. 11:731-753 (2001)
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
Available Sizes
Frequently Asked Questions
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