Recombinant Pleurotus ostreatus Ostreolysin (OlyA6)
Product Specifications
Abbreviation
Recombinant Pleurotus ostreatus OlyA6 protein
Gene Name
OlyA6
UniProt
P83467
Expression Region
2-138aa
Organism
Pleurotus ostreatus (Oyster mushroom) (White-rot fungus)
Target Sequence
AYAQWVIIIIHNVGSQDVKIKNLKASWGKLHADGDKDAEVSASNYEGKIVKPDEKLQINACGRSDAAEGTTGTFDLVDPADGDKQVRHFYWDCPWGSKTNTWTVSGSNTKWMIEYSGQNLDSGALGTITVDTLKKGN
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Cell Biology
Relevance
Has hemolytic activity against bovine erythrocytes at nanomolar concentrations in vitro. Promotes active pleurotolysin B (PlyB) -dependent permeabilization of membranes rich in cholesterol and sphingomyelin. May play an important role in the initial phase of fungal fruiting.
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
22.4 kDa
References & Citations
"Membrane cholesterol and sphingomyelin, and ostreolysin A are obligatory for pore-formation by a MACPF/CDC-like pore-forming protein, pleurotolysin B." Ota K., Leonardi A., Mikelj M., Skocaj M., Wohlschlager T., Kunzler M., Aebi M., Narat M., Krizaj I., Anderluh G., Sepcic K., Macek P. Biochimie 95:1855-1864 (2013)
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/12934888/
Protein Length
Full Length of Mature Protein
Available Sizes
Curated Selection
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