Size: 200ug. Other sizes are also available. Please Inquire.
In Stock: No
Lead time: 10-20 working days
Research Topic: Others
Uniprot ID: P05788
Gene Names: fim2
Organism: Bordetella pertussis (strain Tohama I / ATCC BAA-589 / NCTC 13251)
AA Sequence: DDGTIVITGTITDTTCVIEDPSGPNHTKVVQLPKISKNALKANGDQAGRTPFIIKLKDCPSSLGNGVKAYFEPGPTTDYSTGDLRAYKMVYATNPQTQLSNITAATEAQGVQVRISNLNDSKITMGANEATQQAAGFDPEVQTGGTSRTVTMRYLASYVKKNGDVEASAITTYVGFSVVYP
Expression Region: 27-207aa
Sequence Info: Full Length
Source: E.coli
Tag Info: N-terminal 6xHis-tagged
MW: 23.2 kDa
Alternative Name(s):
Relevance: Bordetella pertussis is the causative agent of whooping cough. An essential step in the disease process is the attachment of the bacteria to the ciliated epithelium of the respiratory tract, enabling the organism to resist normal host-clearance mechanisms. It is unclear which bacterial cell surface component are responsible for adherence but the fimbriae of B.pertussis are prime candidates for being involved in this process.
Reference: Comparative analysis of the genome sequences of Bordetella pertussis, Bordetella parapertussis and Bordetella bronchiseptica.Parkhill J., Sebaihia M., Preston A., Murphy L.D., Thomson N.R., Harris D.E., Holden M.T.G., Churcher C.M., Bentley S.D., Mungall K.L., Cerdeno-Tarraga A.-M., Temple L., James K.D., Harris B., Quail M.A., Achtman M., Atkin R., Baker S. , Basham D., Bason N., Cherevach I., Chillingworth T., Collins M., Cronin A., Davis P., Doggett J., Feltwell T., Goble A., Hamlin N., Hauser H., Holroyd S., Jagels K., Leather S., Moule S., Norberczak H., O'Neil S., Ormond D., Price C., Rabbinowitsch E., Rutter S., Sanders M., Saunders D., Seeger K., Sharp S., Simmonds M., Skelton J., Squares R., Squares S., Stevens K., Unwin L., Whitehead S., Barrell B.G., Maskell D.J.Nat. Genet. 35:32-40(2003)
Purity: Greater than 90% as determined by SDS-PAGE.
Storage Buffer: Tris-based buffer，50% glycerol
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.