Recombinant Bacillus subtilis Sensor histidine kinase yccG (yccG)
Product Specifications
Abbreviation
Recombinant Bacillus subtilis yccG protein
Gene Name
YccG
UniProt
P70954
Expression Region
1-318aa
Organism
Bacillus subtilis (strain 168)
Target Sequence
MITLFQCLYLILFSFICYQGAAAFSHSTAASWLAAALGAAAAGLYIWNTKRVWKHCSSGLCAWIAVIQVMSVGVVLIGTDIMPVLCVIAIFAGCEGLRIGQSALQARLSDQIDKLTQAEQHANQMLIDVRSRNHDTMKHITAIKSAQPKADTQAYIQNWADQYSQYDRFLKGENAYVAGVLYDFLEKARASNVSVSLHMHTPLSSLPFSPADQVSLVGNILENALDSAAEAREKAEIKLETSLRSGLYVLTCENSTPGMDPKVLDTIYQSFGRSTKNGAHEGMGTYIIQKLVKGAFGRLDFTYRHPIFRLEIKIPFQK
Tag
N-terminal 10xHis-tagged
Type
CF Transmembrane Protein & Developed Protein
Source
In vitro E.coli expression system
Field of Research
Others
Relevance
Member of the two-component regulatory system NatK/NatR that positively regulates the expression of the natAB operon. Potentially phosphorylates NatR.
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
36.6 kDa
References & Citations
"The Bacillus subtilis NatK-NatR two-component system regulates expression of the natAB operon encoding an ABC transporter for sodium ion extrusion." Ogura M., Tsukahara K., Hayashi K., Tanaka T. Microbiology 153:667-675 (2007)
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.
Product MSDS
https://www.cusabio.com/msds/11128567/
Protein Length
Full Length
Available Sizes
Curated Selection
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