Recombinant Allium sativum Mannose-specific lectin (LECASAL)

• Product Name Alternative:

  ASAL; ASARI; Allimin; Leaf agglutinin; Root agglutinin

• Abbreviation:

  Recombinant Allium sativum LECASAL protein

• Gene Name:

  LECASAL

• UniProt:

  P83886

• Expression Region:

  31-181aa

• Organism:

  Allium sativum (Garlic)

• Target Sequence:

  RNVLTNGEGLYAGQSLDVEQYKFIMQDDCNLVLYEYSTPIWASNTGVTGKNGCRAVMQRDGNFVVYDVNGRPVWASNSVRGNGNYILVLQKDRNVVIYGSDIWSTGTYRRSVGGAVVMAMNGTVDGGSVIGPVVVNQNVTAAIRKVGTGAA

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Mannose-specific lectin. Shows agglutinating activity towards rabbit erythrocytes. However, it does not show agglutinating activity towards human erythrocytes. Has insecticidal activity against the cotton leafworm S.littoralis and the peach potato aphid M.persicae. Also displays antiviral activity and therefore may contribute to defense against infections.

• Endotoxin:

  Not test

• Purity:

  Greater than 95% 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:

  23.1 kDa

• 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