Recombinant Escherichia coli CFA/I fimbrial subunit B (cfaB)
Product Specifications
Product Name Alternative
CFA/I antigen (CFA/I pilin) (Colonization factor antigen I subunit B) (cfaB)
Abbreviation
Recombinant E.coli cfaB protein
Gene Name
CfaB
UniProt
P0CK93
Expression Region
24-170aa
Organism
Escherichia coli
Target Sequence
VEKNITVTASVDPAIDLLQADGNALPSAVKLAYSPASKTFESYRVMTQVHTNDATKKVIVKLADTPQLTDVLNSTVQMPISVSWGGQVLSTTAKEFEAAALGYSASGVNGVSSSQELVISAAPKTAGTAPTAGNYSGVVSLVMTLGS
Tag
N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Immunology
Relevance
Fimbriae, polar filaments radiating from the surface of the bacterium to a length of 0.5-1.5 micrometers and numbering 100-300 per cell, enable bacteria to colonize the epithelium of specific host organs.
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
31.1 kDa
References & Citations
"The nucleotide sequence of the first two genes of the CFA/I fimbrial operon of human enterotoxigenic Escherichia coli." Hamers A.M., Pel H.J., Willshaw G.A., Kusters J.G., van der Zeijst B.A.M., Gaastra W. Microb. Pathog. 6:297-309 (1989)
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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