Recombinant Vibrio parahaemolyticus serotype O3:K6 Outer membrane protein ompK (ompK)

• Product Name Alternative:

  OmpK; OMPK_VIBPA; Outer membrane protein ompK

• Abbreviation:

  Recombinant Vibrio parahaemolyticus serotype O3:K6 ompK protein

• Gene Name:

  OmpK

• UniProt:

  P59570

• Expression Region:

  21-266aa

• Organism:

  Vibrio parahaemolyticus serotype O3:K6 (strain RIMD 2210633)

• Target Sequence:

  ADYSDGDIHKNDYKWMQFNLMGAFDELPGESSHDYLEMEFGGRSGIFDLYGYVDVFNLASDKGSDKVGDPKIFMKFAPRMSIDGLTGKDLSFGPVQELYVATLFEWDGTDYKTNPFSVNNQKVGIGSDVMVPWFGKVGVNLYGTYQGNQKDWNGFQISTNWFKPFYFFENGSFISYQGYIDYQFGMKEKYSSASNGGAMFNGIYWHSDRFAVGYGLKGYKDVYGIKDSDALKSTGFGHYVAVTYKF

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Serves as receptor for a broad-host-range vibriophage, KVP40.

• 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:

  Serves as receptor for a broad-host-range vibriophage, KVP40.

• Molecular Weight:

  43.9 kDa

• References & Citations:

  "Genome sequence of Vibrio parahaemolyticus: a pathogenic mechanism distinct from that of V. cholerae."Makino K., Oshima K., Kurokawa K., Yokoyama K., Uda T., Tagomori K., Iijima Y., Najima M., Nakano M., Yamashita A., Kubota Y., Kimura S., Yasunaga T., Honda T., Shinagawa H., Hattori M., Iida T.Lancet 361:743-749 (2003)

• 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 of Mature Protein