Recombinant Legionella pneumophila Zinc metalloproteinase

Product Specifications

Product Name Alternative

PEP1 PRO A

Abbreviation

Recombinant Legionella pneumophila Zinc metalloproteinase protein

UniProt

P21347

Expression Region

208-543aa

Organism

Legionella pneumophila

Target Sequence

EKVQAKGMGFGGNRKIGEYQFGKDLPLLEITRDSSVEMCFMENTDVKVVDMGHKYYSNNKPMQFTCKETPDTQSTKTYYTGYSADGYDRDNGAASPTNDALYAGYVIKHMYHDWYGVEALTKSDGSPMQLVMRVHYGQGYENAYWDGKQMTFGDGDTMMYPLVSLGVGGHEVSHGFTEQHSGLEYFGQSGGMNESFSDMAAQAAEYYSVGKNSWQIGPEIMKEDSGYDALRYMDKPSRDGMSIDVADDYYGGLDVHYSSGVYNHLFYILANQPNWNLRMAFDVMVKANMDYWTPYSTFDEGGCGMLSAAKDLGYNLDDIKKSLSEVTINYQSCYVD

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Cleaves collagen, gelatin, casein, alpha-1-antitrypsin, and bovine insulin. May play a role in the pathogenesis of legionnaires disease.

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

41.8 kDa

References & Citations

"Legionella pneumophila zinc metalloprotease is structurally and functionally homologous to Pseudomonas aeruginosa elastase." Black W.J., Quinn F.D., Tompkins L.S. J. Bacteriol. 172:2608-2613 (1990)

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.