Recombinant Takifugu pardalis Saxitoxin and tetrodotoxin-binding protein 1 (psbp1)
Product Specifications
Abbreviation
Recombinant Takifugu pardalis psbp1 protein
Gene Name
Psbp1
UniProt
Q90WJ7
Expression Region
21-391aa
Organism
Takifugu pardalis (Panther puffer) (Tetraodon pardalis)
Target Sequence
APAPEECHKLTKPVTKADVQSVSGDWVLVWSVANTTERWICENLTSSYVEFKLHSDIIEYTERNLFLGNSCISFYSNLSASTEKQQQFSLNNLQMEEKGVVRPFNDNGTVKFFETCVDCLSMEYSGDIGRFLLIYRRDGVHQNVEVLKAAQDESQKLAECLGFSIDEPFIYDGVSDFCHKKSPEECHKLTKPVTKADVQSVSGDWVLVWSIDENSTISDDWKKLKTSYVEQRVDSGVIRFTERNMLKNNSCMTFKTNMTAGPESQNTFIYTSGKMEENGVVTVLDENGTVKFFETCADCLSMEYSGFFGHFLLIYRRDGVHQNVEVLKAAQDESQKLAECLGFSIDEPFIYDGVSDFCHKKSSPEVKPEQD
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Source
E.coli
Field of Research
Epigenetics and Nuclear Signaling
Relevance
Binds both saxitoxin and tetradotoxin. May play a role in toxin accumulation and/or excretion.
Endotoxin
Not test
Purity
Greater than 90% as determined by SDS-PAGE.
Activity
Not Test
Form
Lyophilized
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
49.5 kDa
References & Citations
"Purification, characterization, and cDNA cloning of a novel soluble saxitoxin and tetrodotoxin binding protein from plasma of the puffer fish, Fugu pardalis." Yotsu-Yamashita M., Sugimoto A., Terakawa T., Shoji Y., Miyazawa T., Yasumoto T. Eur. J. Biochem. 268:5937-5946 (2001)
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 of Mature Protein
Available Sizes
Frequently Asked Questions
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