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.