Recombinant Dermatophagoides pteronyssinus Major mite allergen Der p 23

Product Specifications

Product Name Alternative

Major house dust mite allergen Der p 23 (Major HDM allergen Der p 23) (Peritrophin-like protein Der p 23)

Abbreviation

Recombinant Dermatophagoides pteronyssinus Major mite allergen Der p 23 protein

UniProt

L7N6F8

Expression Region

22-90aa

Organism

Dermatophagoides pteronyssinus (European house dust mite)

Target Sequence

ANDNDDDPTTTVHPTTTEQPDDKFECPSRFGYFADPKDPHKFYICSNWEAVHKDCPGNTRWNEDEETCT

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Does not bind chitin in vitro.

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

10.3 kDa

References & Citations

"Identification of Der p 23, a Peritrophin-like Protein, as a New Major Dermatophagoides pteronyssinus Allergen Associated with the Peritrophic Matrix of Mite Fecal Pellets." Weghofer M., Grote M., Resch Y., Casset A., Kneidinger M., Kopec J., Thomas W.R., Fernandez-Caldas E., Kabesch M., Ferrara R., Mari A., Purohit A., Pauli G., Horak F., Keller W., Valent P., Valenta R., Vrtala S. J. Immunol. 190:3059-3067 (2013)

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.