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Recombinant Cyriopagopus schmidti Tau-theraphotoxin-Hs1a

Product Specifications

Product Name Alternative

Double-knot toxin (DkTx) (Tau-TRTX-Hs1a)

Abbreviation

Recombinant Cyriopagopus schmidti Tau-theraphotoxin-Hs1a protein

UniProt

P0CH43

Expression Region

1-79aa

Organism

Cyriopagopus schmidti (Chinese bird spider) (Haplopelma schmidti)

Target Sequence

DCAKEGEVCSWGKKCCDLDNFYCPMEFIPHCKKYKPYVPVTTNCAKEGEVCGWGSKCCHGLDCPLAFIPYCEKYRGRND

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Selectively activates the heat-activated TRPV1 channel. It binds to TRPV1 in an open state-dependent manner, trapping it there to produce irreversible currents. It binds to the outer edge of the external pore of TRPV1 in a counterclockwise configuration, using a limited protein-protein interface and inserting hydrophobic residues into the bilayer. It also partitions naturally into membranes, with the two lobes exhibiting opposing energetics for membrane partitioning and channel activation. In addition, the toxin disrupts a cluster of hydrophobic residues behind the selectivity filter that are critical for channel activation.

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

13.1 kDa

References & Citations

"TRPV1 structures in nanodiscs reveal mechanisms of ligand and lipid action." Gao Y., Cao E., Julius D., Cheng Y. Nature 534:347-351 (2016)

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

Available Sizes

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