Recombinant Dictyostelium discoideum Ponticulin (ponA)

• Product Name Alternative:

  PonA; DDB_G0293522; Ponticulin

• Abbreviation:

  Recombinant Dictyostelium discoideum ponA protein

• Gene Name:

  PonA

• UniProt:

  P54660

• Expression Region:

  23-118aa

• Organism:

  Dictyostelium discoideum (Slime mold)

• Target Sequence:

  QYTLSVSNSASGSKCTTAVSAKLNACNTGCLNSFNIVESSNGKGLVFKTFINAACSGEYESLSQFTCAANQKIPTTSYIVSCNSTPSSNSTTDSDS

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Microbiology

• Relevance:

  Binds F-actin and nucleates actin assembly. Major high affinity link between the plasma membrane and the cortical actin network.

• 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 F-actin and nucleates actin assembly. Major high affinity link between the plasma membrane and the cortical actin network.

• Molecular Weight:

  13.9 kDa

• References & Citations:

  "Identification of a second member of the ponticulin gene family and its differential expression pattern."Hitt A.L., Iijima-Shimizu M., DuBay M.J., Antonette L.L., Urushihara H., Wilkerson C.G.Biochim. Biophys. Acta 1628:79-87 (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