Recombinant Chlamydophila psittaci Small cysteine-rich outer membrane protein omcA (omcA)

Product Specifications

Product Name Alternative

(Small-CRP) (9 kDa cysteine-rich lipoprotein) (9KD-CRP)

Abbreviation

Recombinant Chlamydophila psittaci omcA protein

Gene Name

OmcA

UniProt

P0CZ19

Expression Region

20-87aa

Organism

Chlamydophila psittaci (Chlamydia psittaci)

Target Sequence

CCRIVDCCFEDPCAPKPCNPCGNKKDKGCSPCGVYTPSCSKPCGSECNPGVQGPQAKGCTSLDGRCKQ

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

In elementary bodies (EBs, the infectious stage, which is able to survive outside the host cell) provides the structural integrity of the outer envelope through disulfide cross-links with the large cysteine-rich periplasmic protein and the major outer membrane porin. It has been described in publications as the Sarkosyl-insoluble COMC (Chlamydia outer membrane complex), and serves as the functional equivalent of peptidoglycan.

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

14.6 kDa

References & Citations

"The CrP operon of Chlamydia psittaci and Chlamydia pneumoniae." Watson M.W., Clarke I.N., Everson J.S., Lambden P.R. Microbiology 141:2489-2497 (1995)

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.