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Recombinant Streptococcus pyogenes Streptopain(speB)

CSB-EP314886SMR

Recombinant Streptococcus pyogenes Streptopain(speB)

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CAD$1,066.00

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>Several Other Sizes Are Also Available. Please Inquire. Default Size: 200ug

Updated Date: Stock Protein updated on 20170405

Research areas: Microbiology

Target / Protein: speB

Biologically active: Not Tested

Expression system: E.coli

Species of origin: Streptococcus pyogenes

Delivery time: 3-7 business days

Uniprot ID: P0C0J0

AA Sequence: QPVVKSLLDSKGIHYNQGNPYNLLTPVIEKVKPGEQSFVGQHAATGCVATATAQIMKYHNYPNKGLKDYTYTLSSNNPYFNHPKNLFAAISTRQYNWNNILPTYSGRESNVQKMAISELMADVGISVDMDYGPSSGSAGSSRVQRALKENFGYNQSVHQINRSDFSKQDWEAQIDKELSQNQPVYYQGVGKVGGHAFVIDGADGRNFYHVNWGWGGVSDGFFRLDALNPSALGTGGGAGGFNGYQSAVVGIKP

Tag info: N-terminal 6xHis-SUMO-tagged

Expression Region: 146-398aa

Protein length: Full Length

MW: 43.6 kDa

Alternative Name(s): Exotoxin type B SPE B Streptococcal cysteine proteinase Streptococcus peptidase A Short name: SPP

Relevance: Important streptococcal virulence factor which cleaves human fibronectin and degrades vitronectin. Also cleaves human IL1B precursor to form biologically active IL1B. Can induce apoptosis in human monocytes and epithelial cells in vitro, and reduces phagocytic activity in monocytic cells. Thus, may play a role in bacterial colonization, invasion, and inhibition of wound healing

Reference: "A conserved Streptococcus pyogenes extracellular cysteine protease cleaves human fibronectin and degrades vitronectin."Kapur V., Topouzis S., Majesky M.W., Li L.L., Hamrick M.R., Hamill R.J., Patti J.M., Musser J.M.Microb. Pathog. 15:327-346(1993)

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.

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