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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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