Recombinant Chlamydophila psittaci Small cysteine-rich outer membrane protein omcA (omcA)

• Product Name Alternative:

  (Small-CRP) (9 kDa cysteine-rich lipoprotein) (9KD-CRP)

• Abbreviation:

  Recombinant Chlamydophila psittaci omcA protein

• Gene Name:

  OmcA

• UniProt:

  P0CZ19

• Expression Region:

  20-87aa

• Organism:

  Chlamydophila psittaci (Chlamydia psittaci)

• Target Sequence:

  CCRIVDCCFEDPCAPKPCNPCGNKKDKGCSPCGVYTPSCSKPCGSECNPGVQGPQAKGCTSLDGRCKQ

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  In elementary bodies (EBs, the infectious stage, which is able to survive outside the host cell) provides the structural integrity of the outer envelope through disulfide cross-links with the large cysteine-rich periplasmic protein and the major outer membrane porin. It has been described in publications as the Sarkosyl-insoluble COMC (Chlamydia outer membrane complex), and serves as the functional equivalent of peptidoglycan.

• 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:

  14.6 kDa

• References & Citations:

  "The CrP operon of Chlamydia psittaci and Chlamydia pneumoniae." Watson M.W., Clarke I.N., Everson J.S., Lambden P.R. Microbiology 141:2489-2497 (1995)

• 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