Recombinant Pseudomonas aeruginosa PA-I galactophilic lectin(lecA)

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)

Recombinant Pseudomonas aeruginosa PA-I galactophilic lectin(lecA)

CSB-EP313124EZX
Regular price
$1,151.28 CAD
Sale price
$1,151.28 CAD
Regular price
Sold out
Unit price
per 
Shipping calculated at checkout.

Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 10-20 working days

Research Topic: Others

Uniprot ID: Q05097

Gene Names: lecA

Organism: Pseudomonas aeruginosa (strain ATCC 15692 / PAO1 / 1C / PRS 101 / LMG 12228)

AA Sequence: AWKGEVLANNEAGQVTSIIYNPGDVITIVAAGWASYGPTQKWGPQGDREHPDQGLICHDAFCGALVMKIGNSGTIPVNTGLFRWVAPNNVQGAITLIYNDVPGTYGNNSGSFSVNIGKDQS

Expression Region: 2-122aa

Sequence Info: Full Length

Source: E.coli

Tag Info: N-terminal 6xHis-tagged

MW: 16.8 kDa

Alternative Name(s): Galactose-binding lectin

Relevance: D-galactose specific lectin. Binds in decreasing order of affinity: melibiose, methyl-alpha-D-galactoside, D-galactose, methyl-beta-D-galactoside, N-acetyl-D-galactosamine. Similar to plant lectins in its selective (carbohydrate-specific) hagglutinating activity.

Reference: The Pseudomonas aeruginosa lectins PA-1L and PA-2L are controlled by quorum sensing and by RpoS.Winzer K., Falconer C., Diggle S.P., Garber N.C., Camara M., Williams P.Complete genome sequence of Pseudomonas aeruginosa PAO1, an opportunistic pathogen.Stover C.K., Pham X.-Q.T., Erwin A.L., Mizoguchi S.D., Warrener P., Hickey M.J., Brinkman F.S.L., Hufnagle W.O., Kowalik D.J., Lagrou M., Garber R.L., Goltry L., Tolentino E., Westbrock-Wadman S., Yuan Y., Brody L.L., Coulter S.N., Folger K.R. , Kas A., Larbig K., Lim R.M., Smith K.A., Spencer D.H., Wong G.K.-S., Wu Z., Paulsen I.T., Reizer J., Saier M.H. Jr., Hancock R.E.W., Lory S., Olson M.V.Nature 406:959-964(2000)

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.

Your list is ready to share