Recombinant Staphylococcus aureus Acyl carrier protein (acpP)

• Product Name Alternative:

  AcpP; hmrB; SAV1232Acyl carrier protein; ACP

• Abbreviation:

  Recombinant Staphylococcus aureus acpP protein

• Gene Name:

  AcpP

• UniProt:

  P0A001

• Expression Region:

  1-77aa

• Organism:

  Staphylococcus aureus (strain Mu50 / ATCC 700699)

• Target Sequence:

  MENFDKVKDIIVDRLGVDADKVTEDASFKDDLGADSLDIAELVMELEDEFGTEIPDEEAEKINTVGDAVKFINSLEK

• Tag:

  N-terminal GST-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Carrier of the growing fatty acid chain in fatty acid biosynthesis. Is able to confer high methicillin resistance to S.aureus when overproduced .

• 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.

• Function:

  Carrier of the growing fatty acid chain in fatty acid biosynthesis. Is able to confer high methicillin resistance to S.aureus when overproduced (By similarity) .

• Molecular Weight:

  35.5 kDa

• References & Citations:

  Whole genome sequencing of meticillin-resistant Staphylococcus aureus.Kuroda M., Ohta T., Uchiyama I., Baba T., Yuzawa H., Kobayashi I., Cui L., Oguchi A., Aoki K., Nagai Y., Lian J.-Q., Ito T., Kanamori M., Matsumaru H., Maruyama A., Murakami H., Hosoyama A., Mizutani-Ui Y. , Takahashi N.K., Sawano T., Inoue R., Kaito C., Sekimizu K., Hirakawa H., Kuhara S., Goto S., Yabuzaki J., Kanehisa M., Yamashita A., Oshima K., Furuya K., Yoshino C., Shiba T., Hattori M., Ogasawara N., Hayashi H., Hiramatsu K.Lancet 357:1225-1240 (2001)

• 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