Recombinant Candida albicans Fructose-bisphosphate aldolase (FBA1)

Product Specifications

Product Name Alternative

37 kDa major allergen (Fructose-1,6-bisphosphate aldolase) (IgE-binding allergen) (FBP aldolase) (FBPA)

Abbreviation

Recombinant Candida albicans FBA1 protein

Gene Name

FBA1

UniProt

Q9URB4

Expression Region

2-359aa

Organism

Candida albicans (strain SC5314 / ATCC MYA-2876) (Yeast)

Target Sequence

APPAVLSKSGVIYGKDVKDLFDYAQEKGFAIPAINVTSSSTVVAALEAARDNKAPIILQTSQGGAAYFAGKGVDNKDQAASIAGSIAAAHYIRAIAPTYGIPVVLHTDHCAKKLLPWFDGMLKADEEFFAKTGTPLFSSHMLDLSEETDDENIATCAKYFERMAKMGQWLEMEIGITGGEEDGVNNEHVEKDALYTSPETVFAVYESLHKISPNFSIAAAFGNVHGVYKPGNVQLRPEILGDHQVYAKKQIGTDAKHPLYLVFHGGSGSTQEEFNTAIKNGVVKVNLDTDCQYAYLTGIRDYVTNKIEYLKAPVGNPEGADKPNKKYFDPRVWVREGEKTMSKRIAEALDIFHTKGQL

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Catalyzes the aldol condensation of dihydroxyacetone phosphate with glyceraldehyde 3-phosphate to form fructose 1,6-bisphosphate in gluconeogenesis and the reverse reaction in glycolysis.

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

46.5 kDa

References & Citations

"Identification of Candida albicans antigens reactive with immunoglobulin E antibody of human sera." Ishiguro A., Homma M., Torii S., Tanaka K. Infect. Immun. 60:1550-1557 (1992)

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.