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Recombinant Mycobacterium kansasii Diacylglycerol acyltransferase/mycolyltransferase Ag85B(fbpB)

CSB-EP324138MKZ

Recombinant Mycobacterium kansasii Diacylglycerol acyltransferase/mycolyltransferase Ag85B(fbpB)

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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 20170725

Research areas: Microbiology

Target / Protein: fbpB

Biologically active: Not Tested

Expression system: E.coli

Species of origin: Mycobacterium kansasii

Delivery time: 3-7 business days

Uniprot ID: P21160

AA Sequence: FSRPGLPVEYLQVPSAAMGRSIKVQFQSGGDNSPAVYLLDGLRAQDDYNGWDINTPAFEWYYQSGLSVIMPVGGQSSFYSDWYSPACGKAGCTTYKWETFLTSELPQWLSANRSVKPTGSAAVGISMAGSSALILSVYHPQQFIYAGSLSALMDPSQGMGPSLIGLAMGDAGGYKASDMWGPSSDPAWQRNDPSLHIPELVANNTRLWIYCGNGTPSELGGANVPAEFLENFVRSSNLKFQDAYNAAGGHNAVFNLDANGTHSWEYWGAQLNAMKGDLQASLGAR

Tag info: N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged

Expression Region: 41-325aa

Protein length: Full Length of Mature Protein

MW: 50.6 kDa

Alternative Name(s): 30 kDa extracellular protein Acyl-CoA:diacylglycerol acyltransferase Antigen 85 complex B

Relevance: The antigen 85 proteins (FbpA, FbpB, FbpC) are responsible for the high affinity of mycobacteria for fibronectin, a large adhesive glycoprotein, which facilitates the attachment of M.tuberculosis to murine alveolar macrophages (AMs). They also help to maintain the integrity of the cell wall by catalyzing the transfer of mycolic acids to cell wall arabinogalactan and through the synthesis of alpha,alpha-trehalose dimycolate (TDM, cord factor). They catalyze the transfer of a mycoloyl residue from one molecule of alpha,alpha-trehalose monomycolate (TMM) to another TMM, leading to the formation of TDM .

Reference: "The novel fibronectin-binding motif and key residues of mycobacteria." Naito M., Ohara N., Matsumoto S., Yamada T. J. Biol. Chem. 273:2905-2909(1998)

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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