Recombinant Mycoplasma pneumoniae Cytadherence high molecular weight protein 1 (hmw1), partial

• Product Name Alternative:

  Cytadherence accessory protein 1

• Abbreviation:

  Recombinant Mycoplasma pneumoniae hmw1 protein, partial

• Gene Name:

  Hmw1

• UniProt:

  Q50365

• Expression Region:

  1-139aa

• Organism:

  Mycoplasma pneumoniae (strain ATCC 29342 / M129)

• Target Sequence:

  MKKSKEAVFEDKDYTEENPEQIFGNLYDGKLTVQDGKVKIAYDGDGNGYYIAFNSETGVYYDPYGDTEYDISVLFDANGNSFVFADAPTVEVLAGEQEQTEAEPDYLQYVGNEAYGYYDEAGEWVWSGY

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Relevance:

  Component of the cytoskeleton-like structure which stabilizes the shape of the wall-less Mycoplasma. This cytoskeleton-like network of accessory proteins containing HMW proteins 1 to 5 allows the proper anchoring of cytadhesin proteins in the mycoplasmal membrane at the attachment organelle (By similarity) .

• 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:

  22.0 kDa

• References & Citations:

  "Juxtaposition of the genes encoding Mycoplasma pneumoniae cytadherence-accessory proteins HMW1 and HMW3." Krause D.C., Lee K.K. Gene 107:83-89 (1991)

• 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