Recombinant Betula pendula Calcium-binding allergen Bet v 3 (BETVIII)

• Product Name Alternative:

  Allergen Bet v III Allergen: Bet v 3

• Abbreviation:

  Recombinant Betula pendula BETVIII protein

• Gene Name:

  BETVIII

• UniProt:

  P43187

• Expression Region:

  1-205aa

• Organism:

  Betula pendula (European white birch) (Betula verrucosa)

• Target Sequence:

  MPCSTEAMEKAGHGHASTPRKRSLSNSSFRLRSESLNTLRLRRIFDLFDKNSDGIITVDELSRALNLLGLETDLSELESTVKSFTREGNIGLQFEDFISLHQSLNDSYFAYGGEDEDDNEEDMRKSILSQEEADSFGGFKVFDEDGDGYISARELQMVLGKLGFSEGSEIDRVEKMIVSVDSNRDGRVDFFEFKDMMRSVLVRSS

• Tag:

  N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Could be involved in calcium metabolism in pollen. Binds 3 calcium ions.

• 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:

  Could be involved in calcium metabolism in pollen. Binds 3 calcium ions.

• Molecular Weight:

  43.1 kDa

• References & Citations:

  "Characterization of a birch pollen allergen, Bet v III, representing a novel class of Ca2+ binding proteins: specific expression in mature pollen and dependence of patients' IgE binding on protein-bound Ca2+." Seiberler S., Scheiner O., Kraft D., Lonsdale D., Valenta R. EMBO J. 13:3481-3486 (1994)

• 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