Recombinant Dermatophagoides farinae Mite allergen Der f 6 (DERF6)

• Product Name Alternative:

  (Allergen Der f VI) (DF5) (allergen Der f 6)

• Abbreviation:

  Recombinant Dermatophagoides farinae DERF6 protein

• Gene Name:

  DERF6

• UniProt:

  P49276

• Expression Region:

  50-279aa

• Organism:

  Dermatophagoides farinae (American house dust mite)

• Target Sequence:

  VVGGQDADLAEAPFQISLLKDYLIMKRHMCGGSLISESTVVTAAHCTYGQKASSLSVRYGTNQRTSSSYGDLKVKPIIQHESYEQDQTQTDKTIIILPNPVVPSTNVQMNEIETEDIVDGDKVTIYGWGLTDGNGKDLPDKLQKGSMTIVGNDRCNEKWGSINAIHPGMICALDKTQSGCNGDSGGPLVSANRKLTGIVSWGPSKCPPGEYMSVFTRPKYYLDWITKNIV

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Protease that shows specificity similar to chymotrypsin.

• 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:

  32.5 kDa

• References & Citations:

  "Cloning and expression of Der f 6, a serine protease allergen from the house dust mite, Dermatophagoides farinae." Kawamoto S., Mizuguchi Y., Morimoto K., Aki T., Shigeta S., Yasueda H., Wada T., Suzuki O., Jyo T., Ono K. Biochim. Biophys. Acta 1454:201-207 (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 of Mature Protein