Recombinant Human Beta-defensin 103 protein (DEFB103A) (Active)

• Product Name Alternative:

  Beta-defensin 3, DEFB-3, HBD3, hBD-3, Defensin, beta 103

• Abbreviation:

  Recombinant Human DEFB103A protein (Active)

• Gene Name:

  DEFB103A

• UniProt:

  P81534

• Expression Region:

  23-67aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  GIINTLQKYYCRVRGGRCAVLSCLPKEEQIGKCSTRGRKCCRRKK

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.Coli

• Field of Research:

  Microbiology

• Relevance:

  Exhibits antimicrobial activity against Gram-positive bacteria S.aureus and S.pyogenes, Gram-negative bacteria P.aeruginosa and E.coli and the yeast C.albicans. Kills multiresistant S.aureus and vancomycin-resistant E.faecium. No significant hemolytic activity was observed. {ECO:0000269|PubMed:11085990}.

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  >98% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The ED50 as determined by anti-microbial activity against E.coli. is less than 30 μg/ml, corresponding to a specific activity of > 33.3 IU/mg.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 µm filtered 20 mM PB, pH 7.4, 130 mM NaCl

• 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.

• Function:

  Exhibits antimicrobial activity against Gram-positive bacteria S.aureus and S.pyogenes, Gram-negative bacteria P.aeruginosa and E.coli and the yeast C.albicans. Kills multiresistant S.aureus and vancomycin-resistant E.faecium. No significant hemolytic activity was observed.

• Molecular Weight:

  5.2 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