Recombinant Listeria monocytogenes serotype 4b Internalin-A (inlA), partial

• Product Name Alternative:

  InlA; LMOf2365_0471; Internalin A

• Abbreviation:

  Recombinant Listeria monocytogenes serotype 4b inlA protein, partial

• Gene Name:

  InlA

• UniProt:

  Q723K6

• Expression Region:

  562-770aa

• Organism:

  Listeria monocytogenes serotype 4b (strain F2365)

• Target Sequence:

  QFSINSYTATFDNDGVTTSQTVDYQGLLQEPTAPTKEGYTFKGWYDAKTGGDKWDFATSKMPAKNITLYAQYSANSYTATFDVDGKTTTQAVDYQGLLKEPKTPTKAGYTFKGWYDEKTDGKKWDFATDKMPANDITLYAQFTKNPVAPPTTGGNTPPTTNNGGNTTPPSANIPGSNTSNTSTGNSASTTSTMNAYDPYNSKEASLPTT

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Mediates the entry of Listeria monocytogenes into cells.

• 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:

  Mediates the entry of Listeria monocytogenes into cells.

• Molecular Weight:

  38.5 kDa

• References & Citations:

  Whole genome comparisons of serotype 4b and 1/2a strains of the food-borne pathogen Listeria monocytogenes reveal new insights into the core genome components of this species.Nelson K.E., Fouts D.E., Mongodin E.F., Ravel J., DeBoy R.T., Kolonay J.F., Rasko D.A., Angiuoli S.V., Gill S.R., Paulsen I.T., Peterson J.D., White O., Nelson W.C., Nierman W.C., Beanan M.J., Brinkac L.M., Daugherty S.C., Dodson R.J. , Durkin A.S., Madupu R., Haft D.H., Selengut J., Van Aken S.E., Khouri H.M., Fedorova N., Forberger H.A., Tran B., Kathariou S., Wonderling L.D., Uhlich G.A., Bayles D.O., Luchansky J.B., Fraser C.M.Nucleic Acids Res. 32:2386-2395 (2004)

• 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:

  Partial