Recombinant Pseudomonas aeruginosa Type IV pilus biogenesis factor PilY1 (pilY1), partial

KGQDRVAFLRGDRSKENSDNFRTRNSILGDIINSSPATVGKAQYLTYLAQPIEPSGNYSTFAEAQKTRAPRVYVGANDGMLHGFDTDGNETFAFIPSAVFEKLHKLTARGYQGGAHQFYVDGSPVVADAFFGGAWHTVLIGSLRAGGKGLFALDVTDPANIKLLWEIGVDQEPDLGYSFPKPTVARLHNGKWAVVTGNGYSSLNDKAALLIIDLETGAITRKLEVTGRTGVPNGLSSPRLADNNSDGVADYAYAGDLQGNLWRFDLIAGKVNQDDPFSRANDGPAVASSFRVSFGGQPLYSAVDSAGAAQAITAAPSLVRHPTRKGYIVIFGTGKYFENADARADTSRAQTLYGIWDQQTK

Involved in pilus assembly, twitching motility and adhesion to host cells. Primes type IV pili (T4P) assembly and is required for inclusion of minor pilins PilV, PilW and PilX to the surface pili. Stabilizes assembled pilus fibers likely by antagonizing retraction mediated by PilT. Calcium-binding and calcium release by PilY1 seem to be essential for twitching motility and for regulation of pilus retraction dynamics of PilT. Adhesin for human tissue specifically recognizing a host receptor localized or enriched on basolateral epithelial cell surfaces. Binds host integrins in an calcium-dependent manner in vitro and this interaction may be employed by the bacterium to mediate host epithelial cell binding in vivo.

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.

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.

"Crystal structure analysis reveals Pseudomonas PilY1 as an essential calcium-dependent regulator of bacterial surface motility." Orans J., Johnson M.D., Coggan K.A., Sperlazza J.R., Heiniger R.W., Wolfgang M.C., Redinbo M.R. Proc. Natl. Acad. Sci. U.S.A. 107:1065-1070 (2010)

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.