Recombinant Escherichia coli Prophage outer membrane lipoprotein RzoR (rzoR)

Product Specifications

Product Name Alternative

Outer membrane lipoprotein Rz1 from lambdoid prophage Rac (Spanin from lambdoid prophage Rac, outer membrane subunit) (o-spanin)

Abbreviation

Recombinant E.coli rzoR protein

Gene Name

RzoR

UniProt

P58042

Expression Region

20-61aa

Organism

Escherichia coli (strain K12)

Target Sequence

CTSKQSVSQCVKPPPPPAWIMQPPPDWQTPLNGIISPSGNDW

Tag

N-terminal 6xHis-KSI-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Component of the spanin complex that disrupts the outer membrane and causes cell lysis during virus exit. The spanin complex conducts the final step in cell lysis by disrupting the outer membrane after holin and endolysin action have permeabilized the inner membrane and degraded the host peptidoglycans.

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

19.9 kDa

References & Citations

"Highly accurate genome sequences of Escherichia coli K-12 strains MG1655 and W3110." Hayashi K., Morooka N., Yamamoto Y., Fujita K., Isono K., Choi S., Ohtsubo E., Baba T., Wanner B.L., Mori H., Horiuchi T. Mol. Syst. Biol. 2:E1-E5 (2006)

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.