Recombinant Helicobacter pylori Vacuolating cytotoxin autotransporter (vacA), partial

• Product Name Alternative:

  Cleaved into the following 2 chains: Vacuolating cytotoxin Vacuolating cytotoxin translocator

• Abbreviation:

  Recombinant Helicobacter pylori vacA protein, partial

• Gene Name:

  VacA

• UniProt:

  Q48253

• Expression Region:

  1038-1310aa

• Organism:

  Helicobacter pylori (Campylobacter pylori)

• Target Sequence:

  KYEKPTNVWANAIGGTSLNNGSNASLYGTSAGVDAYLNGEVEAIVGGFGSYGYSSFSNQANSLNSGANNTNFGVYSRIFANQHEFDFEAQGALGSDQSSLNFKSALLQDLNQSYHYLAYSATTRASYGYDFAFFRNALVLKPSVGVSYNHLGSTNFKSNSNQVALSNGSSSQHLFNANANVEARYYYGDTSYFYMNAGVLQEFARFGSNNAVSLNTFKVNATRNPLNTHARVMMGGELQLAKEVFLNLGVVYLHNLISNASHFASNLGMRYSF

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Microbiology

• Relevance:

  Induces vacuolation of eukaryotic cells. Causes ulceration and gastric lesions.

• 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:

  Induces vacuolation of eukaryotic cells. Causes ulceration and gastric lesions.

• Molecular Weight:

  45.7 kDa

• References & Citations:

  "Mosaicism in vacuolating cytotoxin alleles of Helicobacter pylori. Association of specific vacA types with cytotoxin production and peptic ulceration."Atherton J.C., Cao P., Peek R.M. Jr., Tummuru M.K., Blaser M.J., Cover T.L.J. Biol. Chem. 270:17771-17777 (1995)

• 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