Recombinant Lactobacillus plantarum Bacteriocin plantaricin-A (plnA)

• Abbreviation:

  Recombinant Lactobacillus plantarum plnA protein

• Gene Name:

  PlnA

• UniProt:

  P80214

• Expression Region:

  26-48aa

• Organism:

  Lactobacillus plantarum (strain ATCC BAA-793 / NCIMB 8826 / WCFS1)

• Target Sequence:

  AYSLQMGATAIKQVKKLFKKWGW

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  This heat stable bacteriocin inhibits the growth of closely related Lactobacillus species. It may act as a pore-forming protein, creating a channel in the cell membrane through a 'barrel stave' mechanism.

• 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.

• Molecular Weight:

  18.7 kDa

• References & Citations:

  "Structure and mode of action of the membrane-permeabilizing antimicrobial peptide pheromone plantaricin A." Kristiansen P.E., Fimland G., Mantzilas D., Nissen-Meyer J. J Biol Chem 280:22945-22950 (2005)

• 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