Recombinant Chlamydia pneumoniae Large cysteine-rich periplasmic protein OmcB (omcB), partial

• Product Name Alternative:

  Large-CRP;60 kDa cysteine-rich OMP;60 kDa CRP;60 kDa outer membrane protein; Cysteine-rich outer membrane protein

• Abbreviation:

  Recombinant Chlamydia pneumoniae omcB protein, partial

• Gene Name:

  OmcB

• UniProt:

  P23700

• Expression Region:

  41-196aa

• Organism:

  Chlamydia pneumoniae (Chlamydophila pneumoniae)

• Target Sequence:

  SAETKPAPVPMTAKKVRLVRRNKQPVEQKSRGAFCDKEFYPCEEGRCQPVEAQQESCYGRLYSVKVNDDCNVEICQSVPEYATVGSPYPIEILAIGKKDCVDVVITQQLPCEAEFVSSDPETTPTSDGKLVWKIDRLGAGDKCKITVWVKPLKEGC

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Microbiology

• Relevance:

  In elementary bodies (EBs, the infectious stage, which is able to survive outside the host cell) provides the structural integrity of the outer envelope through disulfide cross-links with the small cysteine-rich protein and the major outer membrane porin. It has been described in publications as the Sarkosyl-insoluble COMC (Chlamydia outer membrane complex), and serves as the functional equivalent of peptidoglycan.

• Endotoxin:

  Not test

• Purity:

  Greater than 95% 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:

  24.2 kDa

• 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