Recombinant Vibrio parahaemolyticus serotype O3:K6 Thermostable direct hemolysin 1 (tdh1)
Product Specifications
Product Name Alternative
(Kanagawa phenomenon-associated hemolysin)
Abbreviation
Recombinant Vibrio parahaemolyticus serotype O3:K6 tdh1 protein
Gene Name
Tdh1
UniProt
P19249
Expression Region
25-189aa
Organism
Vibrio parahaemolyticus serotype O3:K6 (strain RIMD 2210633)
Target Sequence
FELPSVPFPAPGSDEILFVVRDTTFNTQAPVNVKVSDFWTNRNVKRKPYEDVYGQSVFTTSGTKWLTSYMTVNINDKDYTMAAVSGYKSGHSAVFVKSGQVQLQHSYNSVANFVGEDEGSIPSKMYLDETPEYFVNVEAYESGSGNILVMCISNKESFFECKHQQ
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Bacterial hemolysins are exotoxins that attack blood cell membranes and cause cell rupture by mechanisms not clearly defined.
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
26.0 kDa
References & Citations
"Genome sequence of Vibrio parahaemolyticus: a pathogenic mechanism distinct from that of V. cholerae." Makino K., Oshima K., Kurokawa K., Yokoyama K., Uda T., Tagomori K., Iijima Y., Najima M., Nakano M., Yamashita A., Kubota Y., Kimura S., Yasunaga T., Honda T., Shinagawa H., Hattori M., Iida T. Lancet 361:743-749 (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.
Product MSDS
https://www.cusabio.com/msds/12933754/
Protein Length
Full Length of Mature Protein
Available Sizes
Curated Selection
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