Recombinant Dendroaspis polylepis polylepis Toxin MIT1

• Product Name Alternative:

  Short name: MIT 1 Alternative name (s) : Black mamba intestinal toxin 1 Black mamba venom protein A

• Abbreviation:

  Recombinant Dendroaspis polylepis polylepis Toxin MIT1 protein

• UniProt:

  P25687

• Expression Region:

  1-81aa

• Organism:

  Dendroaspis polylepis polylepis (Black mamba)

• Target Sequence:

  AVITGACERDLQCGKGTCCAVSLWIKSVRVCTPVGTSGEDCHPASHKIPFSGQRMHHTCPCAPNLACVQTSPKKFKCLSKS

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Potently contracts gastrointestinal (GI) smooth muscle. The receptor for this toxin is present both in the CNS and in the smooth muscle and may be a potassium channel.

• 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:

  Potent agonist for both PKR1/PROKR1 and PKR2/PROKR2

• Molecular Weight:

  24.6 kDa

• References & Citations:

  "MIT1, a black mamba toxin with a new and highly potent activity on intestinal contraction."Schweitz H., Pascaud P., Diochot S., Moinier D., Lazdunski M.FEBS Lett. 461:183-188 (1999)

• 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