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Recombinant Candida albicans Cell surface mannoprotein MP65 (MP65), partial

Product Specifications

Product Name Alternative

(Mannoprotein of 65 kDa) (Soluble cell wall protein 10)

Abbreviation

Recombinant Candida albicans MP65 protein, partial

Gene Name

MP65

UniProt

Q59XX2

Expression Region

47-125aa

Organism

Candida albicans (strain SC5314 / ATCC MYA-2876) (Yeast)

Target Sequence

IGNGDQTTTFAAPSVAAESSVSVSVNTEPPQNHPTTTQDVASASTYPSSTDGSAASSSAAASSSSQAGSEPSGGVGSGG

Tag

N-terminal 6xHis-KSI-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Surface mannoprotein required for hyphal morphogenesis, surface adherence, and pathogenicity. Contributes in a high proportion to the carbohydrate component of the matrix due to high levels of glycosylation and may play important roles during biofilm development and maintenance. Acts as a major antigen target of host cell-mediated immune response. Induces extensive T-cell proliferation of human peripheral blood mononuclear cells. Facilitates host dendritic cells maturation and promotes cytokine production through its glycosylated portion while its protein core is essentially involved in induction of T-cell response.

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

22.7 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

Partial

Available Sizes

Curated Selection

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