Recombinant Leptospira interrogans serogroup Icterohaemorrhagiae serovar Lai Sphingomyelinase C 2 (sph2), partial

• Product Name Alternative:

  (Sphingomyelin phosphodiesterase 2) (SMase 2)

• Abbreviation:

  Recombinant Leptospira interrogans sph2 protein, partial

• Gene Name:

  Sph2

• UniProt:

  P59116

• Expression Region:

  158-433aa

• Organism:

  Leptospira interrogans serogroup Icterohaemorrhagiae serovar Lai (strain 56601)

• Target Sequence:

  LSHNVFMLPTNLPRWGNLGHDERAKRISKSDYVKNQDVIVFEEAFDTSARKILLDNLREEYPYQTDVVGRTKKNWDASLGNFRSYSLVNGGVVILSKWPIEEKIQYIFNDSGCGADWFANKGFVYVKINKEGKKFHVIGTHAQSQDQNCSNLGIPNRANQFDDIRNFIYSKNIPKDETVLIVGDLNVIKESNEYYDMISRLNVNEPRYVGVPFTWDAKTNEIAAYYYENEEPVYLDYIFVSKSHAQPPVWQNLAYDPVSKQTWTVSGYTSDEFSDH

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• 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:

  39.3 kDa

• References & Citations:

  "Unique physiological and pathogenic features of Leptospira interrogans revealed by whole-genome sequencing." Ren S.-X., Fu G., Jiang X.-G., Zeng R., Miao Y.-G., Xu H., Zhang Y.-X., Xiong H., Lu G., Lu L.-F., Jiang H.-Q., Jia J., Tu Y.-F., Jiang J.-X., Gu W.-Y., Zhang Y.-Q., Cai Z., Sheng H.-H. Zhao G.-P. Nature 422:888-893 (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:

  Partial