Recombinant Lactobacillus reuteri ATP synthase subunit beta (atpD)

Product Specifications

Product Name Alternative

(ATP synthase F1 sector subunit beta) (F-ATPase subunit beta)

Abbreviation

Recombinant Lactobacillus reuteri atpD protein

Gene Name

AtpD

UniProt

A5VIR1

Expression Region

1-475aa

Organism

Lactobacillus reuteri (strain DSM 20016)

Target Sequence

MSSGKVLQVIGPVVDVEFPLDEKLPEINDALKIKESDGKTLTTEVALELGDGVVRTIAMDGTDGLQRGMEVENTGASISVPVGDDTLGRVFNVLGEPVDNGPKFGPDAKRMPIHRDAPKYDDLNNATEILETGIKVIDLLAPYVRGGKIGLFGGAGVGKTVLIQELIHNIAQGHNGISVFTGVGERTREGNDMYYEMKASGVLEKTAMVYGQMNEPPGARMRVALTGLTIAEYFRDVKGQDVLLFIDNIFRFTQAGSEVSALLGRIPSAVGYQPTLATEMGQLQERITSTKKGSITSIQAVYVPADDYTDPAPATTFAHLDATTNLERRLTQIGIYPAVDPLASTSTALTPEIVGKEHYEVATQVQHVLQRYHELQDIISILGMDELSDEEKTIVARARRIQNFLSQSFSVASQFTGLPGKYVPLKETIKGFKEILAGKYDDLPEEAFRLVGPIEDVVEKAKKMKAETDEDSSED

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Produces ATP from ADP in the presence of a proton gradient across the membrane. The catalytic sites are hosted primarily by the beta subunits.

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

59.1 kDa

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.