Recombinant Drosophila melanogaster Cilia- and flagella-associated protein 20 (Bug22)

• Product Name Alternative:

  Basal body up-regulated protein 22

• Abbreviation:

  Recombinant Drosophila melanogaster Bug22 protein

• Gene Name:

  Bug22

• UniProt:

  Q9VKV8

• Expression Region:

  1-199aa

• Organism:

  Drosophila melanogaster (Fruit fly)

• Target Sequence:

  MFKNTFQSGFLSILYSIGSKPLQLWDKKVRNGHIKRITDNDIQSLVLEIVGTNVSTTFITCPADPKKTLGIKLPFLVMIIKNMKKYFTFEVQVLDDKNVRRRFRASNYQSTTRVKPFICTMPMRLDEGWNQIQFNLSDFTRRAYGTNYVETLRVQIHANCRIRRVYFSDRLYSEDELPPEFKLFLPIQKPVQKSNAICS

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Cilium- and flagellum-specific protein that plays a role in axonemal structure organization and motility. Microtubule inner protein (MIP) part of the dynein-decorated doublet microtubules (DMTs) in cilia axoneme, which is required for motile cilia beating. Involved in the regulation of the size and morphology of cilia. Required for sperm individualization, differentiation of the sperm flagellum and tubulin polyglycylation of axonemal microtubules

• 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:

  30.2 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