Recombinant Mycobacterium intracellulare Lipoprotein lpqH (lpqH)
Product Specifications
Product Name Alternative
(19 kDa lipoprotein antigen) (22 kDa lipoprotein antigen) (Mi22 antigen) (Putative transporter LpqH)
Abbreviation
Recombinant Mycobacterium intracellulare lpqH protein
Gene Name
LpqH
UniProt
P31502
Expression Region
22-162aa
Organism
Mycobacterium intracellulare
Target Sequence
CSGGNKSGTSASSSANSSGTTRRLAPGAAGTKVTIDGKDQNVSGSVVCTNAGGTINIAIGGAATGIAAVLSDGNPPQVKSVGLGNVNGVTLGYTSGTGQGNATASKDGNSYKISGTATGVDMANPMQPVNKPFEINVTCNS
Tag
N-terminal 10xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Might be involved in ligand transport. A host TLR2 agonist, modifies host gene expression in response to pathogen.
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
19.6 kDa
References & Citations
"Homologs of Mycobacterium leprae 18-kilodalton and Mycobacterium tuberculosis 19-kilodalton antigens in other mycobacteria." Booth R.J., Williams D.L., Moudgil K.D., Noonan L.C., Grandison P.M., McKee J.J., Prestidge R.L., Watson J.D. Infect. Immun. 61:1509-1515 (1993)
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 of Mature Protein
Available Sizes
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