Recombinant Mycobacterium intracellulare Lipoprotein lpqH (lpqH)

• Product Name Alternative:

  (19 kDa lipoprotein antigen) (22 kDa lipoprotein antigen) (Mi22 antigen) (Putative transporter LpqH)

• Abbreviation:

  Recombinant Mycobacterium intracellulare lpqH protein

• Gene Name:

  LpqH

• UniProt:

  P31502

• Expression Region:

  22-162aa

• Organism:

  Mycobacterium intracellulare

• Target Sequence:

  CSGGNKSGTSASSSANSSGTTRRLAPGAAGTKVTIDGKDQNVSGSVVCTNAGGTINIAIGGAATGIAAVLSDGNPPQVKSVGLGNVNGVTLGYTSGTGQGNATASKDGNSYKISGTATGVDMANPMQPVNKPFEINVTCNS

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Might be involved in ligand transport. A host TLR2 agonist, modifies host gene expression in response to pathogen.

• 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:

  19.6 kDa

• References & Citations:

  "Homologs of Mycobacterium leprae 18-kilodalton and Mycobacterium tuberculosis 19-kilodalton antigens in other mycobacteria." Booth R.J., Williams D.L., Moudgil K.D., Noonan L.C., Grandison P.M., McKee J.J., Prestidge R.L., Watson J.D. Infect. Immun. 61:1509-1515 (1993)

• 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