Recombinant Mesobuthus martensii Beta-insect depressant toxin BmKITa, partial
Product Specifications
Product Name Alternative
(BmK ITa) (BmK dITAP3)
Abbreviation
Recombinant Mesobuthus martensii Beta-insect depressant toxin BmKITa protein, partial
UniProt
Q9XY87
Expression Region
22-82aa
Organism
Mesobuthus martensii (Manchurian scorpion) (Buthus martensii)
Target Sequence
DGYIRGSNGCKVSCLWGNEGCNKECRAYGASYGYCWTWGLACWCQGLPDDKTWKSESNTCG
Tag
N-terminal 10xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Depressant insect beta-toxins cause a transient contraction paralysis followed by a slow flaccid paralysis. They bind voltage-independently at site-4 of sodium channels (Nav) and shift the voltage of activation toward more negative potentials thereby affecting sodium channel activation and promoting spontaneous and repetitive firing. This toxin also displays an evident analgesic effect but is devoid of any toxicity on mice.
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
12.8 kDa
References & Citations
"Purification of two depressant insect neurotoxins and their gene cloning from the scorpion Buthus martensi Karsch." Wang C.-G., Ling M.-H., Chi C.-W., Wang D.-C., Pelhate M. J. Pept. Res. 61:7-16 (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.
Protein Length
Partial
Available Sizes
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