Recombinant Escherichia coli CFA/I fimbrial subunit B (cfaB)

• Product Name Alternative:

  CFA/I antigen (CFA/I pilin) (Colonization factor antigen I subunit B) (cfaB)

• Abbreviation:

  Recombinant E.coli cfaB protein

• Gene Name:

  CfaB

• UniProt:

  P0CK93

• Expression Region:

  24-170aa

• Organism:

  Escherichia coli

• Target Sequence:

  VEKNITVTASVDPAIDLLQADGNALPSAVKLAYSPASKTFESYRVMTQVHTNDATKKVIVKLADTPQLTDVLNSTVQMPISVSWGGQVLSTTAKEFEAAALGYSASGVNGVSSSQELVISAAPKTAGTAPTAGNYSGVVSLVMTLGS

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Immunology

• Relevance:

  Fimbriae, polar filaments radiating from the surface of the bacterium to a length of 0.5-1.5 micrometers and numbering 100-300 per cell, enable bacteria to colonize the epithelium of specific host organs.

• 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:

  31.1 kDa

• References & Citations:

  "The nucleotide sequence of the first two genes of the CFA/I fimbrial operon of human enterotoxigenic Escherichia coli." Hamers A.M., Pel H.J., Willshaw G.A., Kusters J.G., van der Zeijst B.A.M., Gaastra W. Microb. Pathog. 6:297-309 (1989)

• 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