Recombinant Mycoplasma pneumoniae Cytadherence high molecular weight protein 1 (hmw1), partial

Product Specifications

Product Name Alternative

Cytadherence accessory protein 1

Abbreviation

Recombinant Mycoplasma pneumoniae hmw1 protein, partial

Gene Name

Hmw1

UniProt

Q50365

Expression Region

1-139aa

Organism

Mycoplasma pneumoniae (strain ATCC 29342 / M129)

Target Sequence

MKKSKEAVFEDKDYTEENPEQIFGNLYDGKLTVQDGKVKIAYDGDGNGYYIAFNSETGVYYDPYGDTEYDISVLFDANGNSFVFADAPTVEVLAGEQEQTEAEPDYLQYVGNEAYGYYDEAGEWVWSGY

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Cardiovascular

Relevance

Component of the cytoskeleton-like structure which stabilizes the shape of the wall-less Mycoplasma. This cytoskeleton-like network of accessory proteins containing HMW proteins 1 to 5 allows the proper anchoring of cytadhesin proteins in the mycoplasmal membrane at the attachment organelle (By similarity) .

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.

Molecular Weight

22.0 kDa

References & Citations

"Juxtaposition of the genes encoding Mycoplasma pneumoniae cytadherence-accessory proteins HMW1 and HMW3." Krause D.C., Lee K.K. Gene 107:83-89 (1991)

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.