Recombinant Amaranthus caudatus Antimicrobial peptide 2

• Product Name Alternative:

  (AMP2) (AMP1)

• Abbreviation:

  Recombinant Amaranthus caudatus Antimicrobial peptide 2 protein

• UniProt:

  P27275

• Expression Region:

  26-55aa

• Organism:

  Amaranthus caudatus (Love-lies-bleeding) (Inca-wheat)

• Target Sequence:

  VGECVRGRCPSGMCCSQFGYCGKGPKYCGR

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Required for assembly of the protein secretion apparatus HSI-I. Actively secreted during chronic infection of cystic fibrosis patients.

• 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:

  29.9 kDa

• References & Citations:

  "Cryo-EM structure of a type IV secretion system." Mace K., Vadakkepat A.K., Redzej A., Lukoyanova N., Oomen C., Braun N., Ukleja M., Lu F., Costa T.R.D., Orlova E.V., Baker D., Cong Q., Waksman G. Nature 607:191-196 (2022)

• 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