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Recombinant Mycobacterium intracellulare Lipoprotein lpqH (lpqH)

CAT:
399-CSB-EP333609MVM-01
Size:
20 µg
Price:
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For price, please contact [email protected]
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mycobacterium intracellulare Lipoprotein lpqH (lpqH) - image 1

Recombinant Mycobacterium intracellulare Lipoprotein lpqH (lpqH)

  • CAS Number: 9000-83-3
  • Gene Name: lpqH
  • UniProt: P31502
  • Expression Region: 22-162aa
  • Organism: Mycobacterium intracellulare
  • Target Sequence: CSGGNKSGTSASSSANSSGTTRRLAPGAAGTKVTIDGKDQNVSGSVVCTNAGGTINIAIGGAATGIAAVLSDGNPPQVKSVGLGNVNGVTLGYTSGTGQGNATASKDGNSYKISGTATGVDMANPMQPVNKPFEINVTCNS
  • Tag: N-terminal 10xHis-tagged
  • Source: E.coli
  • Field of Research: Others
  • Assay Type: In Stock Protein
  • Relevance: Might be involved in ligand transport. A host TLR2 agonist, modifies host gene expression in response to pathogen.
  • Purity: Greater than 90% as determined by SDS-PAGE.
  • Activity: Not Test
  • Length: Full Length of Mature Protein
  • 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: 19.6 kDa
  • References & Citations: "Homologs of Mycobacterium leprae 18-kilodalton and Mycobacterium tuberculosis 19-kilodalton antigens in other mycobacteria." Booth R.J., Williams D.L., Moudgil K.D., Noonan L.C., Grandison P.M., McKee J.J., Prestidge R.L., Watson J.D. Infect. Immun. 61:1509-1515 (1993)
  • 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℃.

MSDS