Recombinant Escherichia coli Beta-lactamase TEM(bla)

Recombinant Escherichia coli Beta-lactamase TEM(bla)

CSB-YP352353ENL
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Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 22-32 working days

Research Topic: Others

Uniprot ID: P62593

Gene Names: bla

Organism: Escherichia coli

AA Sequence: HPETLVKVKDAEDQLGARVGYIELDLNSGKILESFRPEERFPMMSTFKVLLCGAVLSRVDAGQEQLGRRIHYSQNDLVEYSPVTEKHLTDGMTVRELCSAAITMSDNTAANLLLTTIGGPKELTAFLHNMGDHVTRLDRWEPELNEAIPNDERDTTMPAAMATTLRKLLTGELLTLASRQQLIDWMEADKVAGPLLRSALPAGWFIADKSGAGERGSRGIIAALGPDGKPSRIVVIYTTGSQATMDERNRQIAEIGASLIKHW

Expression Region: 24-286aa

Sequence Info: Full Length

Source: Yeast

Tag Info: N-terminal 6xHis-tagged

MW: 30.9 kDa

Alternative Name(s): IRT-4PenicillinaseTEM-1TEM-16/CAZ-7TEM-2TEM-24/CAZ-6TEM-3TEM-4TEM-5TEM-6TEM-8/CAZ-2

Relevance: T-type are the most prevalent beta-lactamases in enterobacteria; they hydrolyze the beta-lactam bond in susceptible beta-lactam antibiotics, thus conferring resistance to penicillins and cephalosporins. T-3 and T-4 are capable of hydrolyzing cefotaxime and ceftazidime. T-5 is capable of hydrolyzing ceftazidime. T-6 is capable of hydrolyzing ceftazidime and aztreonam. T-8/CAZ-2, T-16/CAZ-7 and T-24/CAZ-6 are markedly active against ceftazidime. IRT-4 shows resistance to beta-lactamase inhibitors.

Reference: A potent new mode of beta-lactamase inhibition revealed by the 1.7 A X-ray crystallographic structure of the TEM-1-BLIP complex.Strynadka N.C.J., Jensen S.E., Alzari P.M., James M.N.G.Nat. Struct. Biol. 3:290-297(1996)

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.