Recombinant Salmonella dublin Virulence protein VsdF (vsdF)

Product Specifications

Abbreviation

Recombinant Salmonella dublin vsdF protein

Gene Name

VsdF

UniProt

P24421

Expression Region

1-119aa

Organism

Salmonella dublin

Target Sequence

MLRATKVCIYPTPEQAEHLNAQFGAVRFVYSKSLHIKKHAYQRHGVSLTPRKDIKPLLAVAKKFRKFRKFRKYAWLKEYDSIALQQAVINLDVAFSNCFNPKLKARFPMFKRKHGKLLG

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Expressed but non-essential protein, involved in the virulence of Salmonellas.

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

26.9 kDa

References & Citations

"Molecular analysis of the virulence locus of the Salmonella dublin plasmid pSDL2." Krause M., Roudier C., Fierer J., Harwood J., Guiney D. Mol. Microbiol. 5:307-316 (1991)

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.