Recombinant Pseudomonas syringae pv. tomato Effector protein hopM1 (hopM1)

MISSRIGGAGGVELSRVNQQHDTVPAQTAHPNAVTAGMNPPLTPDQSGSHATESSSAGAARLNVAARHTQLLQAFKAEHGTAPVSGAPMISSRAALLIGSLLQAEPLPFEVMAEKLSPERYQLKQFQGSDLQQRLEKFAQPGQIPDKAEVGQLIKGFAQSVADQLEHFQLMHDASPATVGQHAKADKATLAVSQTALGEYAGRASKAIGEGLSNSIASLDEHISALDLTLQDAEQGNKESLHADRQALVDAKTTLVGLHADFVKSPEAKRLASVAAHTQLDNVVSDLVTARNTVGGWKGAGPIVAAAVPQFLSSMTHLGYVRLSTSDKLRDTIPETSSDANMLKASIIGMVAGIAHETVNSVVKPMFQAALQKTGLNERLNMVPMKAVDTNTVIPDPFELKSEHGELVKKTPEEVAQDKAFVKSERALLNQKKVQGSSTHPVGELMAYSAFGGSQAVRQMLNDVHQINGQTLSARALASGFGGAVSASSQTLLQLKSNYVDPQGRKIPVFTPDRAESDLKKDLLKGMDLREPSVRTTFYSKALSGIQSSALTSALPPVTAQAEGASGTLSAGAILRNMALAATGSVSYLSTLYTNQSVTAEAKALKAAGMGGATPMLDRTETALNNIRHPNRESLPHTFQKSTLSGIPRVAENAYHMGRGALQLPTQMAVDTVRVVDEGVLNAVASAREALKQPTKDDDALRALEEGLLDPR

Involved in the suppression of basal resistance and promotion of disease symptoms in plants. Mediates the ubiquitination and degradation, via the host proteasome, of a low-abundance immunity-associated protein in Arabidopsis thaliana. May be involved in the inhibition of a host vesicle trafficking pathway.

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.

"Pseudomonas syringae pv. tomato DC3000 HopPtoM (CEL ORF3) is important for lesion formation but not growth in tomato and is secreted and translocated by the Hrp type III secretion system in a chaperone-dependent manner." Badel J.L., Nomura K., Bandyopadhyay S., Shimizu R., Collmer A., He S.Y. Mol. Microbiol. 49:1239-1251 (2003)

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.