Recombinant Paramacrobiotus richtersi Cytosolic-abundant heat soluble protein 106094 (CAHS 106094)

• Product Name Alternative:

  CAHS 106094; Tardigrade-specific intrinsically disordered protein CAHS 106094; TDP CAHS 106094

• Abbreviation:

  Recombinant Paramacrobiotus richtersi CAHS 106094 protein

• Gene Name:

  CAHS 106094

• UniProt:

  P0CU52

• Expression Region:

  1-227aa

• Organism:

  Paramacrobiotus richtersi (Water bear) (Macrobiotus richtersi)

• Target Sequence:

  MEAMNMNIPRDAMFVPPPESEQNGYHEKSEVQQTSYMQSQVKVPHYNFPTPYFTTSFSAQELLGEGFQASISRISAVTEDMQSMEIPEFVEEARRDYAAKTRENEMLGQQYEKELERKSEAYRKHQEVEADKIRKELEKQHMRDIEFRKEIAELAIENQKRMIDLECRYAKKDMDRERTKVRMMLEQQKFHSDIQVNLDSSAAGTESGGHVVSQSEKFTERNREMKR

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  CAHS proteins are cytosolic heat soluble proteins that seem to contribute to the anhydrobiosis in tardigrades, but their specific mechanisms are yet to be identified. It is possible that protection during anhydrobiosis might occur via the stabilization of vitrifying small molecules such as sugars, but not via the direct glass transition of CAHS proteins themselves (Probable) .

• 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:

  33.7 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