Recombinant Salmonella typhimurium Type 1 fimbrin D-mannose specific adhesin (fimH)

• Product Name Alternative:

  (Protein FimH)

• Abbreviation:

  Recombinant Salmonella typhimurium fimH protein

• Gene Name:

  FimH

• UniProt:

  P37925

• Expression Region:

  23-335aa

• Organism:

  Salmonella typhimurium (strain LT2 / SGSC1412 / ATCC 700720)

• Target Sequence:

  TVCRNSNGTATDIFYDLSDVFTSGNNQPGQVVTLPEKSGWVGVNATCPAGTTVNYTYRSYVSELPVQSTEGNFKYLKLNDYLLGAMSITDSVAGVFYPPRNYILMGVDYNVSQQKPFGVQDSKLVFKLKVIRPFINMVTIPRQTMFTVYVTTSTGDALSTPVYTISYSGKVEVPQNCEVNAGQVVEFDFGDIGASLFSQAGAGNRPQGVTPQTKTIAIKCTNVAAQAYLSMRLEAEKASGQAMVSDNPDLGFVVANSNGTPLTPNNLSSKIPFHLDDNAAARVGIRAWPISVTGIKPAEGPFTARGYLRVDYD

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Involved in regulation of length and mediation of adhesion of type 1 fimbriae (but not necessary for the production of fimbriae) . A mannose-binding adhesin.

• 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:

  41.2 kDa

• References & Citations:

  "Allelic variation contributes to bacterial host specificity." Yue M., Han X., De Masi L., Zhu C., Ma X., Zhang J., Wu R., Schmieder R., Kaushik R.S., Fraser G.P., Zhao S., McDermott P.F., Weill F.X., Mainil J.G., Arze C., Fricke W.F., Edwards R.A., Brisson D. Schifferli D.M. Nat Commun 6:8754-8754 (2015)

• 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