Recombinant Entamoeba histolytica Calreticulin

• Product Name Alternative:

  Calreticulin; Fragment

• Abbreviation:

  Recombinant Entamoeba histolytica Calreticulin protein

• UniProt:

  P83003

• Expression Region:

  1-19aa

• Organism:

  Entamoeba histolytica

• Target Sequence:

  KVYFEETFENGWKRIWSKW

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Tags & Cell Markers

• Relevance:

  Molecular calcium-binding chaperone promoting folding, oligomeric assembly and quality control in the ER via the calreticulin/calnexin cycle. This lectin may interact transiently with almost all of the monoglucosylated glycoproteins that are synthesized in the ER

• 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:

  Molecular calcium-binding chaperone promoting folding, oligomeric assembly and quality control in the ER via the calreticulin/calnexin cycle. This lectin may interact transiently with almost all of the monoglucosylated glycoproteins that are synthesized in the ER (By similarity) .

• Molecular Weight:

  29.5 kDa

• References & Citations:

  "Calreticulin-like molecule in trophozoites of Entamoeba histolytica HM1:IMSS (SwissProt: accession P83003) ."Gonzalez E., Rico G., Mendoza G., Ramos F., Garcia G., Moran P., Valadez A., Melendro E.I., Ximenez C.Am. J. Trop. Med. Hyg. 67:636-639 (2002)

• 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