Recombinant Staphylococcus aureus Capsular polysaccharide type 5 biosynthesis protein cap5A (cap5A)

• Abbreviation:

  Recombinant Staphylococcus aureus cap5A protein

• Gene Name:

  Cap5A

• UniProt:

  P95695

• Expression Region:

  1-222aa

• Organism:

  Staphylococcus aureus (strain Newman)

• Target Sequence:

  MESTLELTKIKEVLQKNLKILIILPLLFLIISAIVTFFVLSPKYQANTQILVNQTKGDNPQFMAQEVQSNIQLVNTYKEIVKSPRILDEVSKDLNDKYSPSKLSSMLTITNQENTQLINIQVKSGHKQDSEKIANSFAKVTSKQIPKIMSVDNVSILSKADGTAVKVAPKTVVNLIGAFFLGLVVALIYIFFKVIFDKRIKDEEDVEKELGLPVLGSIQKFN

• Tag:

  N-terminal 10xHis-tagged

• Type:

  CF Transmembrane Protein & In Stock Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Others

• Relevance:

  Required for the biosynthesis of type 5 capsular polysaccharide (Cap5/CP5) . Might act as the chain-length regulator.

• 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:

  26.4 kDa

• References & Citations:

  "The Staphylococcus aureus allelic genetic loci for serotype 5 and 8 capsule expression contain the type-specific genes flanked by common genes." Sau S., Bhasin N., Wann E.R., Lee J.C., Foster T.J., Lee C.Y. Microbiology 143:2395-2405 (1997)

• 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