Recombinant Streptococcus pyogenes Exotoxin type A (speA)

• Product Name Alternative:

  (Erythrogenic toxin) (SPE A) (Scarlet fever toxin)

• Abbreviation:

  Recombinant Streptococcus pyogenes speA protein

• Gene Name:

  SpeA

• UniProt:

  P0DJY7

• Expression Region:

  31-250aa

• Organism:

  Streptococcus pyogenes

• Target Sequence:

  STRPKPSQLQRSNLVKTFKIYIFFMRVTLVTHENVKSVDQLLSHDLIYNVSGPNYDKLKTELKNQEMATLFKDKNVDIYGVEYYHLCYLCENAERSACLYGGVTNHEGNHLEIPKKIVVKVSIDGIQSLSFDIEQIKNGNCSRISYTVRKYLTDNKQLYTNGPSKYETGYIKFIPKNKESFWFDFFPEPEFTQSKYLMIYKDNETLDSNTSQIEVYLTTK

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Causative agent of the symptoms associated with scarlet fever, have been associated with streptococcal toxic shock-like disease and may play a role in the early events of rheumatic fever.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  38.6 kDa

• References & Citations:

  "Crystal structure of a dimeric form of streptococcal pyrogenic exotoxin A (SpeA1) ." Baker M.D., Gendlina I., Collins C.M., Acharya K.R. Protein Sci 13:2285-2290 (2004) .

• 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