Recombinant Staphylococcus aureus Phenol-soluble modulin alpha 1 peptide (psmA1)

• Product Name Alternative:

  PsmA1; SAOUHSC_00411.4

• Abbreviation:

  Recombinant Staphylococcus aureus psmA1 protein

• Gene Name:

  PsmA1

• UniProt:

  P0C7Y1

• Expression Region:

  1-21aa

• Organism:

  Staphylococcus aureus (strain NCTC 8325 / PS 47)

• Target Sequence:

  MGIIAGIIKVIKSLIEQFTGK

• Tag:

  Tag-Free

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  Peptide which can recruit, activate and subsequently lyse human neutrophils, thus eliminating the main cellular defense against infection.

• 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:

  2.3 kDa

• References & Citations:

  "Solution Structures of Phenol-Soluble Modulins alpha1, alpha3, and beta2, Virulence Factors from Staphylococcus aureus." Towle K.M., Lohans C.T., Miskolzie M., Acedo J.Z., van Belkum M.J., Vederas J.C. Biochemistry 55:4798-4806 (2016)

• 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