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Recombinant Drosophila melanogaster Cilia- and flagella-associated protein 20 (Bug22)

Product Specifications

Product Name Alternative

Basal body up-regulated protein 22

Abbreviation

Recombinant Drosophila melanogaster Bug22 protein

Gene Name

Bug22

UniProt

Q9VKV8

Expression Region

1-199aa

Organism

Drosophila melanogaster (Fruit fly)

Target Sequence

MFKNTFQSGFLSILYSIGSKPLQLWDKKVRNGHIKRITDNDIQSLVLEIVGTNVSTTFITCPADPKKTLGIKLPFLVMIIKNMKKYFTFEVQVLDDKNVRRRFRASNYQSTTRVKPFICTMPMRLDEGWNQIQFNLSDFTRRAYGTNYVETLRVQIHANCRIRRVYFSDRLYSEDELPPEFKLFLPIQKPVQKSNAICS

Tag

C-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Cilium- and flagellum-specific protein that plays a role in axonemal structure organization and motility. Microtubule inner protein (MIP) part of the dynein-decorated doublet microtubules (DMTs) in cilia axoneme, which is required for motile cilia beating. Involved in the regulation of the size and morphology of cilia. Required for sperm individualization, differentiation of the sperm flagellum and tubulin polyglycylation of axonemal microtubules

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

30.2 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

Available Sizes

Frequently Asked Questions

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