Recombinant Escherichia coli O157:H7 Major curlin subunit (csgA)

• Abbreviation:

  Recombinant E.coli O157:H7 csgA protein

• Gene Name:

  CsgA

• UniProt:

  Q93U24

• Expression Region:

  21-152aa

• Organism:

  Escherichia coli O157:H7

• Target Sequence:

  GVVPQYGGGGGNHGGGGNNSGPNSELNIYQYGGGNSALALQADARNSDLTITQHGGGNGADVGQGSDDSSIDLTQRGFGNSATLDQWNGKDSHMTVKQFGGGNGAAVDQTASNSTVNVTQVGFGNNATAHQY

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Curlin is the structural subunit of the curli. Curli are coiled surface structures that assemble preferentially at growth temperatures below 37 degrees Celsius. Curli can bind to fibronectin.

• 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:

  14.6 kDa

• References & Citations:

  "Mutations in the csgD promoter associated with variations in curli expression in certain strains of Escherichia coli O157:H7." Uhlich G.A., Keen J.E., Elder R.O. Appl. Environ. Microbiol. 67:2367-2370 (2001)

• 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