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Recombinant Mycobacterium tuberculosis Cell surface glycolipoprotein MPT83 (mpt83)

Product Specifications

Product Name Alternative

Lipoprotein p23

Abbreviation

Recombinant Mycobacterium tuberculosis mpt83 protein

Gene Name

Mpt83

UniProt

P9WNF3

Expression Region

25-220aa

Organism

Mycobacterium tuberculosis (strain ATCC 25618 / H37Rv)

Target Sequence

CSSTKPVSQDTSPKPATSPAAPVTTAAMADPAADLIGRGCAQYAAQNPTGPGSVAGMAQDPVATAASNNPMLSTLTSALSGKLNPDVNLVDTLNGGEYTVFAPTNAAFDKLPAATIDQLKTDAKLLSSILTYHVIAGQASPSRIDGTHQTLQGADLTVIGARDDLMVNNAGLVCGGVHTANATVYMIDTVLMPPAQ

Tag

N-terminal 10xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Recombinant, non-modified protein stimulates secretion of cytokines (TNF-alpha, IL-6 and IL-12p40) by mouse macrophage cell lines in a TLR2-dependent fashion, which leads to increased host innate immunity responses against the bacterium. Serves as a strong human and mouse antigen T cell antigen during M.tuberculosis infection, inducing strong IFN-gamma expression.

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

25.8 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 of Mature Protein

Available Sizes

Frequently Asked Questions

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