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Recombinant Staphylococcus aureus Clumping factor A(clfA)

CSB-EP753416SKWe1

Recombinant Staphylococcus aureus Clumping factor A(clfA)

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CAD$913.00

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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: clfA

Biologically active: Not Tested

Expression system: E.coli

Species of origin: Staphylococcus aureus (strain MSSA476)

Delivery time: 3-7 business days

Uniprot ID: Q6GB45

AA Sequence: GKDITNQLTNVTVGIDSGDTVYPHQAGYVKLNYGFSVPNSAVKGDTFKITVPKELNLNGVTSTAKVPPIMAGDQVLANGVIDSDGNVIYTFTDYVDTKENVTANITMPAYIDPENVTKTGNVTLTTGIGSTTANKTVLVDYEKYGKFYNLSIKGTIDQIDKTNNTYRQTIYVNPSGDNVIAPVLTGNLKPNTDSNALIDQQNTSIKVYKVDNAADLSESYFVNPENFEDVTNSVNITFPNPNQYKVEFNTPDDQITTPYIVVVNGHIDPNSKGDLALRSTLYGYDSRFVWRSMSWDNEVAFNNGSGSGDGIDKPVVPEQPDEPGEIEPIPE

Tag info: NO-tagged

Expression Region: 228-558aa

Protein length: Partial

MW: 36.1 kDa

Alternative Name(s): Fibrinogen receptor A Fibrinogen-binding protein A

Relevance: Cell surface-associated protein implicated in virulence. Promotes bacterial attachment exclusively to the gamma-chain of human fibrinogen. Induces formation of bacterial clumps

Reference: "Complete genomes of two clinical Staphylococcus aureus strains: evidence for the rapid evolution of virulence and drug resistance." Holden M.T.G., Feil E.J., Lindsay J.A., Peacock S.J., Day N.P.J., Enright M.C., Foster T.J., Moore C.E., Hurst L., Atkin R., Barron A., Bason N., Bentley S.D., Chillingworth C., Chillingworth T., Churcher C., Clark L., Corton C. Parkhill J. Proc. Natl. Acad. Sci. U.S.A. 101:9786-9791(2004)

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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