Recombinant Abrus precatorius Abrin-d, partial

QDQVIKFTTEGATSQSYKQFIEALRQRLTGGLIHDIPVLPDPTTVEERNRYITVELSNSERESIEVGIDVTNAYVVAYRAGSQSYFLRDAPASASTYLFPGTQRYSLRFDGSYGDLERWAHQTREEISLGLQALTHAISFLRSGASNDEEKARTLIVIIQMASEAARYRCISNRVGVSIRTGTAFQPDPAMLSLENNWDNLSGGVQQSVQDAFPNNVILSSINRQPVVVDSLSHPTVAVLALMLFVCNPPN

The A chain is responsible for inhibiting protein synthesis through the catalytic inactivation of 60S ribosomal subunits by removing adenine from position 4,324 of 28S rRNA. ; The B chain is a galactose-specific lectin that facilitates the binding of abrin to the cell membrane that precedes endocytosis.

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.

"Primary structure of three distinct isoabrins determined by cDNA sequencing. Conservation and significance." Hung C.-H., Lee M.-C., Lee T.-C., Lin J.-Y. J. Mol. Biol. 229:263-267 (1993)

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.