Recombinant Legionella pneumophila Outer membrane protein MIP (mip)

• Product Name Alternative:

  Macrophage infectivity potentiator Peptidyl-prolyl cis-trans isomerase Short name: PPIase

• Abbreviation:

  Recombinant Legionella pneumophila Outer membrane protein MIP

• Gene Name:

  Mip

• UniProt:

  A5IGB8

• Expression Region:

  21-233aa

• Organism:

  Legionella pneumophila (strain Corby)

• Target Sequence:

  ATDATSLATDKDKLSYSIGADLGKNFKNQGIDVNPEAMAKGMQDAMSGAQLALTEQQMKDVLNKFQKDLMAKRTAEFNKKADENKVKGEAFLTENKNKPGVVVLPSGLQYKVINAGNGVKPGKSDTVTVEYTGRLIDGTVFDSTEKTGKPATFQVSQVIPGWTEALQLMPAGSTWEIYVPSGLAYGPRSVGGPIGPNETLIFKIHLISVKKSS

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Essential virulence factor associated with macrophage infectivity. Exhibits PPIase activity.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  Essential virulence factor associated with macrophage infectivity. Exhibits PPIase activity.

• Molecular Weight:

  38.8 kDa

• References & Citations:

  "Characterization of Mip proteins of Legionella pneumophila."Ludwig B., Rahfeld J., Schmidt B., Mann K., Wintermeyer E., Fischer G., Hacker J.FEMS Microbiol. Lett. 118:23-30 (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 of Mature Protein