Recombinant Human Solute carrier family 35 member F3 (SLC35F3), partial

• Product Name Alternative:

  (Solute carrier family 35 member F3)

• Abbreviation:

  Recombinant Human SLC35F3 protein, partial

• Gene Name:

  SLC35F3

• UniProt:

  Q8IY50

• Expression Region:

  1-66aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MKKHSARVAPLSACNSPVLTLTKVEGEERPRDSPGPAEAQAPAGVEAGGRASRRCWTCSRAQLKKI

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Plays a role in the extracellular assembly of CsgA into thin aggregative fimbriae (Tafi) fibers. Assembly may also require CsgE. Tafi are thought to be assembled via an extracellular nucleation-precipitation (ENP) pathway, and possibly also via an intracellular non-CsgC-dependent pathway.

• 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:

  14.5 kDa

• References & Citations:

  "Cyclic-di-GMP-mediated signalling within the sigma network of Escherichia coli." Weber H., Pesavento C., Possling A., Tischendorf G., Hengge R. Mol. Microbiol. 62:1014-1034 (2006)

• 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