Recombinant Mycobacterium tuberculosis Large-conductance mechanosensitive channel (mscL), partial
Product Specifications
Product Name Alternative
/
Abbreviation
Recombinant Mycobacterium tuberculosis mscL protein, partial
Gene Name
MscL
UniProt
P9WJN5
Expression Region
91-151aa
Organism
Mycobacterium tuberculosis (strain ATCC 25618 / H37Rv)
Target Sequence
VLPYNTLRKKGEVEQPGDTQVVLLTEIRDLLAQTNGDSPGRHGGRGTPSPTDGPRASTESQ
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Channel that opens in response to stretch forces in the membrane lipid bilayer. The force required to trigger channel opening depends on the nature of the membrane lipids; the presence of phosphatidylinositol enhances mechanosensitivity of the channel. May participate in the regulation of osmotic pressure changes within the cell.
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
11.5 kDa
References & Citations
"Structure of the MscL homolog from Mycobacterium tuberculosis: a gated mechanosensitive ion channel." Chang G., Spencer R.H., Lee A.T., Barclay M.T., Rees D.C. Science 282:2220-2226 (1998)
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.
Product MSDS
https://www.cusabio.com/msds/12929264/
Protein Length
Partial
Available Sizes
Curated Selection
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