Recombinant Salmonella typhimurium Invasion protein InvE (invE)

MIPGSTSGISFSRILSRQTSHQDATQHTDAQQAEIQQAAEDSSPGAEVQKFVQSTDEMSAALAQFRNRRDYEKKSSNLSNSFERVLEDEALPKAKQILKLISVHGGALEDFLRQARSLFPDPSDLVLVLRELLRRKDLEEIVRKKLESLLKHVEEQTDPKTLKAGINCALKARLFGKTLSLKPGLLRASYRQFIQSESHEVEIYSDWIASYGYQRRLVVLDFIEGSLLTDIDANDASCSRLEFGQLLRRLTQLKMLRSADLLFVSTLLSYSFTKAFNAEESSWLLLMLSLLQQPHEVDSLLADIIGLNALLLSHKEHASFLQIFYQVCKAIPSSLFYEEYWQEELLMALRSMTDIAYKHEMAEQRRTIEKLS

Involved in the triggering of intracellular events that lead to microbial internalization. These events include increase in calcium level, redistribution of actin microfilaments, and changes in the normal structure of the microvilli. Encoded within the type III secretion system (SPI-1 TTSS), it is essential for the translocation of protein effectors into host cells. Forms a complex with SipB and SipC in the presence of their chaperone SicA. Positively regulates the secretion of SPI-1 TTSS effector proteins SipB, SipC and SipD and negatively influences the secretion of SipA, SopA and SptP.

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.