Recombinant Human Beta-defensin 103 protein (DEFB103A) (Active)
Product Specifications
Product Name Alternative
Beta-defensin 3, DEFB-3, HBD3, hBD-3, Defensin, beta 103
Abbreviation
Recombinant Human DEFB103A protein (Active)
Gene Name
DEFB103A
UniProt
P81534
Expression Region
23-67aa
Organism
Homo sapiens (Human)
Target Sequence
GIINTLQKYYCRVRGGRCAVLSCLPKEEQIGKCSTRGRKCCRRKK
Tag
Tag-Free
Type
Active Protein & In Stock Protein
Source
E.Coli
Field of Research
Microbiology
Relevance
Exhibits antimicrobial activity against Gram-positive bacteria S.aureus and S.pyogenes, Gram-negative bacteria P.aeruginosa and E.coli and the yeast C.albicans. Kills multiresistant S.aureus and vancomycin-resistant E.faecium. No significant hemolytic activity was observed. {ECO:0000269|PubMed:11085990}.
Endotoxin
Less than 1.0 EU/μg as determined by LAL method.
Purity
>98% as determined by SDS-PAGE.
Activity
Yes
Bioactivity
Fully biologically active when compared to standard. The ED50 as determined by anti-microbial activity against E.coli. is less than 30 μg/ml, corresponding to a specific activity of > 33.3 IU/mg.
Form
Lyophilized powder
Buffer
Lyophilized from a 0.2 µm filtered 20 mM PB, pH 7.4, 130 mM NaCl
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.
Function
Exhibits antimicrobial activity against Gram-positive bacteria S.aureus and S.pyogenes, Gram-negative bacteria P.aeruginosa and E.coli and the yeast C.albicans. Kills multiresistant S.aureus and vancomycin-resistant E.faecium. No significant hemolytic activity was observed.
Molecular Weight
5.2 kDa
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
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