Recombinant Pleurotus ostreatus Ostreolysin (OlyA6)

• Abbreviation:

  Recombinant Pleurotus ostreatus OlyA6 protein

• Gene Name:

  OlyA6

• UniProt:

  P83467

• Expression Region:

  2-138aa

• Organism:

  Pleurotus ostreatus (Oyster mushroom) (White-rot fungus)

• Target Sequence:

  AYAQWVIIIIHNVGSQDVKIKNLKASWGKLHADGDKDAEVSASNYEGKIVKPDEKLQINACGRSDAAEGTTGTFDLVDPADGDKQVRHFYWDCPWGSKTNTWTVSGSNTKWMIEYSGQNLDSGALGTITVDTLKKGN

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  Has hemolytic activity against bovine erythrocytes at nanomolar concentrations in vitro. Promotes active pleurotolysin B (PlyB) -dependent permeabilization of membranes rich in cholesterol and sphingomyelin. May play an important role in the initial phase of fungal fruiting.

• 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:

  22.4 kDa

• References & Citations:

  "Membrane cholesterol and sphingomyelin, and ostreolysin A are obligatory for pore-formation by a MACPF/CDC-like pore-forming protein, pleurotolysin B." Ota K., Leonardi A., Mikelj M., Skocaj M., Wohlschlager T., Kunzler M., Aebi M., Narat M., Krizaj I., Anderluh G., Sepcic K., Macek P. Biochimie 95:1855-1864 (2013)

• 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