Recombinant Abrus precatorius Abrin-c, partial

• Product Name Alternative:

  (rRNA N-glycosidase)

• Abbreviation:

  Recombinant Abrus precatorius Abrin-c protein, partial

• UniProt:

  P28590

• Expression Region:

  35-285aa

• Organism:

  Abrus precatorius (Indian licorice) (Glycine abrus)

• Target Sequence:

  QDQVIKFTTEGATSQSYKQFIEALRQRLTGGLIHDIPVLPDPTTVEERNRYITVELSNSERESIEVGIDVTNAYVVAYRAGSQSYFLRDAPASASTYLFPGTQRYSLRFDGSYGDLERWAHQTREEISLGLQALTHAISFLRSGASNDEEKARTLIVIIQMASEAARYRYISNRVGVSIRTGTAFQPDPAMLSLENNWDNLSGGVQQSVQDTFPNNVILSSINRQPVVVDSLSHPTVAVLALMLFVCNPPN

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  The A chain is responsible for inhibiting protein synthesis through the catalytic inactivation of 60S ribosomal subunits by removing adenine from position 4,324 of 28S rRNA. Abrin-a is more toxic than ricin. ; The B chain is a galactose-specific lectin that facilitates the binding of abrin to the cell membrane that precedes endocytosis.

• 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:

  35.3 kDa

• References & Citations:

  "Preproabrin: genomic cloning, characterisation and the expression of the A-chain in Escherichia coli." Wood K.A., Lord J.M., Wawrzynczak E.J., Piatak M. Eur. J. Biochem. 198:723-732 (1991)

• 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:

  Partial