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Recombinant Klebsiella pneumoniae Microcin E492 (mceA)

Product Specifications

Product Name Alternative

MccE492

Abbreviation

Recombinant Klebsiella pneumoniae mceA protein

Gene Name

MceA

UniProt

Q9Z4N4

Expression Region

16-99aa

Organism

Klebsiella pneumoniae

Target Sequence

GETDPNTQLLNDLGNNMAWGAALGAPGGLGSAALGAAGGALQTVGQGLIDHGPVNVPIPVLIGPSWNGSGSGYNSATSSSGSGS

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Channel-forming bacteriocin. Forms cation-selective channels. Active on enterobacteria, with highest activity against E.coli. Not active on other Gram-negative bacteria, Gram-positive bacteria or fungi. The unmodified protein is active against E.coli and S.enteritidis. When the siderophore ester is present at Ser-99, antibacterial activity against these species is increased and activity is also detected against E.cloacae and K.pneumoniae. Neutralized by its immunity protein MceB.

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

20.8 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.

Protein Length

Full Length of Mature Protein

Available Sizes

Frequently Asked Questions

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