Recombinant Mycobacterium tuberculosis Large-conductance mechanosensitive channel (mscL) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  mscL

• UniProt:

  P9WJN5

• Expression Region:

  91-151aa

• Organism:

  Mycobacterium tuberculosis (strain ATCC 25618 / H37Rv)

• Target Sequence:

  VLPYNTLRKKGEVEQPGDTQVVLLTEIRDLLAQTNGDSPGRHGGRGTPSPTDGPRASTESQ

• Tag:

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

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  In Stock Protein

• Relevance:

  Channel that opens in response to stretch forces in the membrane lipid bilayer. The force required to trigger channel opening depends on the nature of the membrane lipids; the presence of phosphatidylinositol enhances mechanosensitivity of the channel. May participate in the regulation of osmotic pressure changes within the cell.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Partial

• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  11.5 kDa

• References & Citations:

  "Structure of the MscL homolog from Mycobacterium tuberculosis: a gated mechanosensitive ion channel." Chang G., Spencer R.H., Lee A.T., Barclay M.T., Rees D.C. Science 282:2220-2226 (1998)

• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.