Recombinant Streptococcus mutans serotype c Glucosyltransferase-SI (gtfC), partial

Product Specifications

Product Name Alternative

(GTF-SI) (Dextransucrase) (Sucrose 6-glucosyltransferase)

Abbreviation

Recombinant Streptococcus mutans serotype c gtfC protein, partial

Gene Name

GtfC

UniProt

P13470

Expression Region

426-597aa

Organism

Streptococcus mutans serotype c (strain ATCC 700610 / UA159)

Target Sequence

TIGGYEFLLANDVDNSNPVVQAEQLNWLHFLMNFGNIYANDPDANFDSIRVDAVDNVDADLLQIAGDYLKAAKGIHKNDKAANDHLSILEAWSYNDTPYLHDDGDNMINMDNRLRLSLLYSLAKPLNQRSGMNPLITNSLVNRTDDNAETAAVPSYSFIRAHDSEVQDLIRN

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Epigenetics and Nuclear Signaling

Relevance

Production of extracellular glucans, that are thought to play a key role in the development of the dental plaque because of their ability to adhere to smooth surfaces and mediate the aggregation of bacterial cells and food debris.

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

26.7 kDa

References & Citations

"Crystal structure of glucansucrase from the dental caries pathogen Streptococcus mutans." Ito K., Ito S., Shimamura T., Weyand S., Kawarasaki Y., Misaka T., Abe K., Kobayashi T., Cameron A.D., Iwata S. J Mol Biol 408:177-186 (2011)

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.