Recombinant Prunus persica Profilin

• Product Name Alternative:

  Allergen: Pru p 4.02

• Abbreviation:

  Recombinant Prunus persica Profilin protein

• UniProt:

  Q8GT39

• Expression Region:

  2-131aa

• Organism:

  Prunus persica (Peach) (Amygdalus persica)

• Target Sequence:

  SWQAYVDDHLMCEIEGNHLSAAAIIGHDGSVWAQSATFPQLKPEEVTGILNDFNEPGSLAPTGLYLGGTKYMVIQGEPGAVIRGKKGPGGVTVKKSTLALLIGIYDEPMTPGQCNMIVERLGDYLVEQGL

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Allergen

• Relevance:

  Binds to actin and affects the structure of the cytoskeleton. At high concentrations, profilin prevents the polymerization of actin, whereas it enhances it at low concentrations. By binding to PIP2, it inhibits the formation of IP3 and DG (By similarity) .

• 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:

  Binds to actin and affects the structure of the cytoskeleton. At high concentrations, profilin prevents the polymerization of actin, whereas it enhances it at low concentrations. By binding to PIP2, it inhibits the formation of IP3 and DG (By similarity) .

• Molecular Weight:

  29.9 kDa

• References & Citations:

  "Peach profilin: cloning, heterologous expression and cross-reactivity with Bet v 2."Rodriguez-Perez R., Fernandez-Rivas M., Gonzalez-Mancebo E., Sanchez-Monge R., Diaz-Perales A., Salcedo G.Allergy 58:635-640 (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