Recombinant Microbacterium testaceum N-acyl homoserine lactonase (aiiM)

• Product Name Alternative:

  AHL-lactonase

• Abbreviation:

  Recombinant Microbacterium testaceum aiiM protein

• Gene Name:

  AiiM

• UniProt:

  C6L862

• Expression Region:

  1-251aa

• Organism:

  Microbacterium testaceum (strain StLB037)

• Target Sequence:

  MILAHDVSGSGPLLVLLHGITEDRRSWDPVDFTDGFTVVRVDLRGHGASAAEEPYDIPTLATDVHDTLAQLAENDVIPGELPVIVGHSMGGIVATAYGALFPARAIVNVDQPLQLAGMQGQVQQAEGMLRGADFPLFIHGMFAQMAGGLDAEELARVNGIRSPRQDVVLGMWRPLLEDSPEELAALVSGLTRIPEDVPYLVITGLDAGPEYAAWLQREIPQAVQEVWQPPTHYPHLVDPARFVERVEAFVR

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Hydrolyzes short- and long-chain N-acyl homoserine lactones with or without 3-oxo substitution at C3. Has slight activity towards L-homoserine lactone, and no activity towards gamma-butyrolactone.

• 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:

  Hydrolyzes short- and long-chain N-acyl homoserine lactones with or without 3-oxo substitution at C3. Has slight activity towards L-homoserine lactone, and no activity towards gamma-butyrolactone.

• Molecular Weight:

  43.3 kDa

• References & Citations:

  "AiiM, a novel class of N-acylhomoserine lactonase from the leaf-associated bacterium Microbacterium testaceum."Wang W., Morohoshi T., Ikenoya M., Someya N., Ikeda T.Appl. Environ. Microbiol. 76:2524-2530 (2010)

• 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