See Below for Detailed Description
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>Several Other Sizes Are Also Available. Please Inquire. Default Size: 200ug
Updated Date: Stock Protein updated on 20171228
Research areas: Others
Target / Protein: kgp
Biologically active: Not Tested
Expression system: E.coli
Species of origin: Porphyromonas gingivalis (strain ATCC 33277 / DSM 20709 / JCM 12257)
Delivery time: 3-7 business days
Uniprot ID: B2RLK2
AA Sequence: DVYTDHGDLYNTPVRMLVVAGAKFKEALKPWLTWKAQKGFYLDVHYTDEAEVGTTNASIKAFIHKKYNDGLAASAAPVFLALVGDTDVISGEKGKKTKKVTDLYYSAVDGDYFPEMYTFRMSASSPEELTNIIDKVLMYEKATMPDKSYLEKALLIAGADSYWNPKIGQQTIKYAVQYYYNQDHGYTDVYSYPKAPYTGCYSHLNTGVGFANYTAHGSETSWADPSLTATQVKALTNKDKYFLAIGNCCVTAQFDYPQPCFGEVMTRVKEKGAYAYIGSSPNSYWGEDYYWSVGANAVFGVQPTFEGTSMGSYDATFLEDSYNTVNSIMWAGNLAATHAGNIGNITHIGAHYYWEAYHVLGDGSVM
Tag info: N-terminal 6xHis-SUMO-tagged
Expression Region: 229-594aa
Protein length: Partial
MW: 56.6 kDa
Alternative Name(s): Lysine-specific cysteine proteinase Kgp
Relevance: Cysteine proteinase with a strong preference for substrates with Lys in the P1 position. Hydrolyzes bovine hemoglobin, bovine serum albumin, casein, human placental type I collagen and human IgA and IgG. Disrupts the functions of polymorphonuclear leukocytes. May act as a virulence factor in the development of peridontal disease. Involved in the coaggregation of P.gingivalis with other oral bacteria.
Reference: "Biochemical and functional properties of lysine-specific cysteine proteinase (Lys-gingipain) as a virulence factor of Porphyromonas gingivalis in periodontal disease."Abe N., Kadowaki T., Okamoto K., Nakayama K., Ohishi M., Yamamoto K.J. Biochem. 123:305-312(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.