Recombinant Salmonella typhimurium Probable csgAB operon transcriptional regulatory protein (csgD)

• Abbreviation:

  Recombinant Salmonella typhimurium csgD protein

• Gene Name:

  CsgD

• UniProt:

  O54294

• Expression Region:

  1-216aa

• Organism:

  Salmonella typhimurium (strain LT2 / SGSC1412 / ATCC 700720)

• Target Sequence:

  MFNEVHSSHGHTLLLITKPSLQATALLQHLKQSLAITGKLHNIQRSLEDISAGCIVLMDMMEADKKLIHYWQDNLSRKNNNIKTLLLNTPDDYPYREIENWPHINGVFYATEDQEHVVSGLQGILRGECYFSQKLASYLITHSGNYRYNSTESALLTHREKEILNKLRIGASNNEIARSLFISENTVKTHLYNLFKKIAVKNRTQAVSWANDNLRR

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Necessary for transcription of the csgAB operon. May have the capability to respond to starvation and/or high cell density by activating csgBA transcription.

• 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:

  28.9 kDa

• References & Citations:

  "Crystal structure of master biofilm regulator CsgD regulatory domain reveals an atypical receiver domain." Wen Y., Ouyang Z., Devreese B., He W., Shao Y., Lu W., Zheng F. Protein Sci 26:2073-2082 (2017)

• 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