Recombinant Salmonella typhi Secreted effector protein pipB2 (pipB2)

MQRSLDSLAGMATSAFGAGTSAAMRQATSPKTILQHIINFFTCGGIRRRNETQYQELIETMAETLKSSMSDRGAPLPENIILDDVDGCRVEFNLPGENNEAGQVIVRVSKGDNSETREIPLASFEKICRALLFRCEFSLPQDSVILTAQGGMNLKGAVLTGANLTAENLCDADLSGADLEGAILFMADCDGANFKGANLSGASLGDSNLTNACLEDSIMCGATLDRANLTGANLQHTSLLGCSMVECNCSGANMDHANVSGSTLIRADMSGATLKGATIMAAIMEGAVLTRANLQKASFTATNLDGADLSEANLRNTSFKDCTLTDLRTEDATMSTSTQTLFNVFYSENI

Effector proteins function to alter host cell physiology and promote bacterial survival in host tissues. Involved in the reorganization of late endosome/lysosome (LE/Lys) compartments in mammalian cells. Necessary and sufficient to link kinesin-1 onto the Salmonella-containing vacuole (SCV) membrane. Required for centrifugal extension of lysosomal glycoprotein-rich membrane tubules, known as Salmonella-induced filaments (Sifs), away from the SCV and toward the cell periphery. Required for virulence, but not for intracellular survival and replication in phagocytic cells

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.

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.

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.