Recombinant Streptomyces clavuligerus Beta-lactamase inhibitory protein

• Product Name Alternative:

  Beta-lactamase inhibitory protein; BLIP

• Abbreviation:

  Recombinant Streptomyces clavuligerus Beta-lactamase inhibitory protein

• UniProt:

  P35804

• Expression Region:

  37-201aa

• Organism:

  Streptomyces clavuligerus

• Target Sequence:

  AGVMTGAKFTQIQFGMTRQQVLDIAGAENCETGGSFGDSIHCRGHAAGDYYAYATFGFTSAAADAKVDSKSQEKLLAPSAPTLTLAKFNQVTVGMTRAQVLATVGQGSCTTWSEYYPAYPSTAGVTLSLSCFDVDGYSSTGFYRGSAHLWFTDGVLQGKRQWDLV

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Inhibits a wide variety of beta lactamases.

• 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:

  Inhibits a wide variety of beta lactamases.

• Molecular Weight:

  33.5 kDa

• References & Citations:

  "A potent new mode of beta-lactamase inhibition revealed by the 1.7 A X-ray crystallographic structure of the TEM-1-BLIP complex." Strynadka N.C.J., Jensen S.E., Alzari P.M., James M.N.G. Nat. Struct. Biol. 3:290-297 (1996)

• 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