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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