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Updated Date: Stock Protein updated on 20170725
Research areas: Others
Target / Protein: ply
Biologically active: Not Tested
Expression system: Yeast
Species of origin: Streptococcus pneumoniae serotype 4 (strain ATCC BAA-334 / TIGR4)
Delivery time: 3-7 business days
Uniprot ID: P0C2J9
AA Sequence: ANKAVNDFILAMNYDKKKLLTHQGESIENRFIKEGNQLPDEFVVIERKKRSLSTNTSDISVTATNDSRLYPGALLVVDETLLENNPTLLAVDRAPMTYSIDLPGLASSDSFLQVEDPSNSSVRGAVNDLLAKWHQDYGQVNNVPARMQYEKITAHSMEQLKVKFGSDFEKTGNSLDIDFNSVHSGEKQIQIVNFKQIYYTVSVDAVKNPGDVFQDTVTVEDLKQRGISAERPLVYISSVAYGRQVYLKLETTSKSDEVEAAFEALIKGVKVAPQTEWKQILDNTEVKAVILGGDPSSGARVVTGKVDMVEDLIQEGSRFTADHPGLPISYTTSFLRDNVVATFQNSTDYVETKVTAYRNGDLLLDHSGAYVAQYYITWNELSYDHQGKEVLTPKAWDRNGQDLTAHFTTSIPLKGNVRNLSVKIRECTGLAWEWWRTVYEKTDLPLVRKRTISIWGTTLYPQVEDKVEND
Tag info: N-terminal 6xHis-tagged
Expression Region: 2-471aa
Protein length: Full Length
MW: 54.8 kDa
Alternative Name(s): Thiol-activated cytolysin
Relevance: Sulfhydryl-activated toxin that causes cytolysis by forming pores in cholesterol containing host mbranes. After binding to target mbranes, the protein undergoes a major conformation change, leading to its insertion in the host mbrane and formation of an oligomeric pore complex. Cholesterol may be required for binding to host mbranes, mbrane insertion and pore formation. Can be reversibly inactivated by oxidation .
Reference: Complete genome sequence of a virulent isolate of Streptococcus pneumoniae.Tettelin H., Nelson K.E., Paulsen I.T., Eisen J.A., Read T.D., Peterson S.N., Heidelberg J.F., DeBoy R.T., Haft D.H., Dodson R.J., Durkin A.S., Gwinn M.L., Kolonay J.F., Nelson W.C., Peterson J.D., Umayam L.A., White O., Salzberg S.L. , Lewis M.R., Radune D., Holtzapple E.K., Khouri H.M., Wolf A.M., Utterback T.R., Hansen C.L., McDonald L.A., Feldblyum T.V., Angiuoli S.V., Dickinson T., Hickey E.K., Holt I.E., Loftus B.J., Yang F., Smith H.O., Venter J.C., Dougherty B.A., Morrison D.A., Hollingshead S.K., Fraser C.M.Science 293:498-506(2001)
Purity: Greater than 90% as determined by SDS-PAGE.
Storage: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.