Recombinant Hottentotta judaicus Alpha-insect toxin BjaIT

• Product Name Alternative:

  Bj-alpha-IT

• Abbreviation:

  Recombinant Hottentotta judaicus Alpha-insect toxin BjaIT protein

• UniProt:

  Q56TT9

• Expression Region:

  20-83aa

• Organism:

  Hottentotta judaicus (Black scorpion) (Buthotus judaicus)

• Target Sequence:

  GRDAYIADNLNCAYTCGSNSYCNTECTKNGAVSGYCQWLGKYGNACWCINLPDKVPIRIPGACR

• Tag:

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

• Type:

  Developed Protein

• Source:

  Baculovirus

• Field of Research:

  Others

• Relevance:

  Alpha toxins bind voltage-independently at site-3 of sodium channels and inhibit the inactivation of the activated channels, thereby blocking neuronal transmission. This toxin is active against insects .

• 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:

  10.8 kDa

• References & Citations:

  "BjalphaIT: a novel scorpion alpha-toxin selective for insects -- unique pharmacological tool." Arnon T., Potikha T., Sher D., Elazar M., Mao W., Tal T., Bosmans F., Tytgat J., Ben-Arie N., Zlotkin E. Insect Biochem. Mol. Biol. 35:187-195 (2005)

• 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