Recombinant Blomia tropicalis Fatty acid-binding protein

Product Specifications

Product Name Alternative

(Bt6) (allergen Blo t 13)

Abbreviation

UniProt

Q17284

Expression Region

1-130aa

Organism

Blomia tropicalis (Mite)

Target Sequence

MPIEGKYKLEKSDNFDKFLDELGVGFMVKTAAKTLKPTLEVDVQGDTYVFRSLSTFKNTEIKFKLGEEFEEDRADGKRVKTVVNKEGDNKFIQTQYGDKEVKIVRDFQGDDVVVTASVGDVTSVRTYKRI

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

FABP are thought to play a role in the intracellular transport of long-chain fatty acids and their acyl-CoA esters. Binds the natural fluorescent fatty acid cis-parinaric acid and oleic acid by competition, but not retinol, retinoic acid, cholesterol, dansylated or anthroxylated fatty acids such as dansyl-DL-aminocaprylic acid and 12- (9-anthroyloxy) -stereate.

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

18.9 kDa

References & Citations

"Structural and ligand binding analysis of recombinant Blo t 13 allergen from Blomia tropicalis mite, a fatty acid binding protein." Puerta L., Kennedy M.W., Jimenez S., Caraballo L. Int. Arch. Allergy Immunol. 119:181-184 (1999)

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.