Recombinant Streptococcus mitis Manganese ABC transporter substrate-binding lipoprotein (psaA)
Product Specifications
Product Name Alternative
(Pneumococcal surface adhesin A)
Abbreviation
Recombinant Streptococcus mitis psaA protein
Gene Name
PsaA
UniProt
Q9L5X0
Expression Region
20-309aa
Organism
Streptococcus mitis
Target Sequence
CASGKKDAASGQKLKVVATNSIIADITKNIAGDKIDLHSIVPIGQDPHEYEPLPEDVKKTSEADLIFYNGINLETGGNAWFSKLVENAKKTENKDYFAVSEGVDVIYLEGKNEKGKEDPHAWLNLENGIIFAKNIAKQLSAKDPNNKEFYEKNLKEYTDKLDKLDKESKDKFNNIPAEKKLIVTSEGAFKYFSKAYGVPSAYIWEINTEEEGTPEQIKTLVEKLRQTKVPSLFVESSVDDRPMKTVSQDTNIPIYAQIFTDSIAEQGKEGDSYYNMMKYNLDKIAEGLAK
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Part of an ATP-driven transport system for manganese. Also acts as an adhesin which is involved on adherence to extracellular matrix. It is an important factor in pathogenesis and infection.
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
40.0 kDa
References & Citations
"Identification of the psaA gene, coding for pneumococcal surface adhesin A, in viridans group streptococci other than Streptococcus pneumoniae." Jado I., Fenoll A., Casal J., Perez A. Clin. Diagn. Lab. Immunol. 8:895-898 (2001)
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
Curated Selection
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