Recombinant Vibrio parahaemolyticus serotype O3:K6 Thermostable direct hemolysin 1 (tdh1)

• Product Name Alternative:

  (Kanagawa phenomenon-associated hemolysin)

• Abbreviation:

  Recombinant Vibrio parahaemolyticus serotype O3:K6 tdh1 protein

• Gene Name:

  Tdh1

• UniProt:

  P19249

• Expression Region:

  25-189aa

• Organism:

  Vibrio parahaemolyticus serotype O3:K6 (strain RIMD 2210633)

• Target Sequence:

  FELPSVPFPAPGSDEILFVVRDTTFNTQAPVNVKVSDFWTNRNVKRKPYEDVYGQSVFTTSGTKWLTSYMTVNINDKDYTMAAVSGYKSGHSAVFVKSGQVQLQHSYNSVANFVGEDEGSIPSKMYLDETPEYFVNVEAYESGSGNILVMCISNKESFFECKHQQ

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Bacterial hemolysins are exotoxins that attack blood cell membranes and cause cell rupture by mechanisms not clearly defined.

• 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:

  26.0 kDa

• References & Citations:

  "Genome sequence of Vibrio parahaemolyticus: a pathogenic mechanism distinct from that of V. cholerae." Makino K., Oshima K., Kurokawa K., Yokoyama K., Uda T., Tagomori K., Iijima Y., Najima M., Nakano M., Yamashita A., Kubota Y., Kimura S., Yasunaga T., Honda T., Shinagawa H., Hattori M., Iida T. Lancet 361:743-749 (2003)

• 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