Recombinant Moringa oleifera Chitin-binding protein 3
Product Specifications
Product Name Alternative
/
Abbreviation
Recombinant Moringa oleifera Chitin-binding protein 3 protein
UniProt
P86528
Expression Region
1-22aa
Organism
Moringa oleifera (Horseradish tree) (Moringa pterygosperma)
Target Sequence
CPAIQRCCQQLRNIQPPCRCCQ
Tag
N-terminal GST-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Chitin-binding protein (PubMed:23193603) . Has antifungal activity against F.solani, F.oxysporum, C.musae and C.gloesporoides but not against P.oligandrum (PubMed:23193603) . Depending on concentration the antifungal activity can be fungistatic or fungicidal (PubMed:23193603) . Inhibits both spore germination and mycelial growth in F.solani at a concentration of 0.1 mg/ml (PubMed:23193603) . Has antifungal activity against C.krusei, C.albicans, C.tropicalis and C.parapsilosis (PubMed:28634471) . Has no chitinase, beta-glucanase or hemagglutinating activity (PubMed:23193603) . Acts as a flocculent (PubMed:23193603) .
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
29.2 kDa
References & Citations
"A Chitin-binding Protein Purified from Moringa oleifera Seeds Presents Anticandidal Activity by Increasing Cell Membrane Permeability and Reactive Oxygen Species Production." Neto J.X.S., Pereira M.L., Oliveira J.T.A., Rocha-Bezerra L.C.B., Lopes T.D.P., Costa H.P.S., Sousa D.O.B., Rocha B.A.M., Grangeiro T.B., Freire J.E.C., Monteiro-Moreira A.C.O., Lobo M.D.P., Brilhante R.S.N., Vasconcelos I.M. Front. Microbiol. 8:980-980 (2017)
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
Available Sizes
Curated Selection
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