Recombinant Blomia tropicalis Fatty acid-binding protein

• Product Name Alternative:

  (Bt6) (allergen Blo t 13)

• Abbreviation:

  Recombinant Blomia tropicalis Fatty acid-binding protein

• UniProt:

  Q17284

• Expression Region:

  1-130aa

• Organism:

  Blomia tropicalis (Mite)

• Target Sequence:

  MPIEGKYKLEKSDNFDKFLDELGVGFMVKTAAKTLKPTLEVDVQGDTYVFRSLSTFKNTEIKFKLGEEFEEDRADGKRVKTVVNKEGDNKFIQTQYGDKEVKIVRDFQGDDVVVTASVGDVTSVRTYKRI

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  FABP are thought to play a role in the intracellular transport of long-chain fatty acids and their acyl-CoA esters. Binds the natural fluorescent fatty acid cis-parinaric acid and oleic acid by competition, but not retinol, retinoic acid, cholesterol, dansylated or anthroxylated fatty acids such as dansyl-DL-aminocaprylic acid and 12- (9-anthroyloxy) -stereate.

• 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:

  18.9 kDa

• References & Citations:

  "Structural and ligand binding analysis of recombinant Blo t 13 allergen from Blomia tropicalis mite, a fatty acid binding protein." Puerta L., Kennedy M.W., Jimenez S., Caraballo L. Int. Arch. Allergy Immunol. 119:181-184 (1999)

• 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