Recombinant Escherichia coli Hemolysin E, chromosomal (hlyE), partial

Product Specifications

Product Name Alternative

Cytotoxin ClyA; Hemolysis-inducing protein; Latent pore-forming 34 kDa hemolysin; Silent hemolysin SheA

Abbreviation

Recombinant E.coli hlyE protein, partial

Gene Name

HlyE

UniProt

P77335

Expression Region

2-182aa

Organism

Escherichia coli (strain K12)

Target Sequence

TEIVADKTVEVVKNAIETADGALDLYNKYLDQVIPWQTFDETIKELSRFKQEYSQAASVLVGDIKTLLMDSQDKYFEATQTVYEWCGVATQLLAAYILLFDEYNEKKASAQKDILIKVLDDGITKLNEAQKSLLVSSQSFNNASGKLLALDSQLTNDFSEKSSYFQSQVDKIRKEAYAGAA

Tag

C-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Toxin, which has some hemolytic activity towards mammalian cells. Acts by forming a pore-like structure upon contact with mammalian cells.

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

21.2 kDa

References & Citations

"Vesicle-mediated export and assembly of pore-forming oligomers of the enterobacterial clyA cytotoxin." Wai S.N., Lindmark B., Soederblom T., Takade A., Westermark M., Oscarsson J., Jass J., Richter-Dahlfors A., Mizunoe Y., Uhlin B.E. Cell 115:25-35 (2003)

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.