Recombinant Macaca mulatta Rhesus theta defensin-1/2 subunit B (RTD1B)

CAT:
399-GTR04833029
Size:
10 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Macaca mulatta Rhesus theta defensin-1/2 subunit B (RTD1B)

  • Product Name Alternative:

    RTD-1 subunit B; RTD-1b; Demidefensin-1; RTD-2

  • Abbreviation:

    Recombinant Rhesus macaque RTD1B protein

  • Gene Name:

    RTD1B

  • UniProt:

    P82271

  • Expression Region:

    65-73aa

  • Organism:

    Macaca mulatta (Rhesus macaque)

  • Target Sequence:

    RCLCRRGVC

  • Tag:

    N-terminal GST-tagged

  • Type:

    Developed Protein

  • Source:

    E.coli

  • Field of Research:

    Signal Transduction

  • Relevance:

    RTD-1 and RTD-2 have similar antimicrobial activities against the Gram-positive bacteria S.aureus 502A and L.monocytogenes, the Gram-negative bacterium S.typhimurium, and the fungi C.albicans 16820 and C.neoformans 271A. RTD-2 is 2-3-fold less active than RTD-1 against E.coli ML35.

  • Endotoxin:

    Not test

  • Purity:

    Greater than 95% 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:

    28.5 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 of Mature Protein