PDF DatasheetS. aureus fabF Recombinant Protein Product Attributes
Product Type: Recombinant Protein
Recombinant fabF based upon sequence from: S. aureus
Host: QP7667 protein expressed in E. coli.
Tag: His-SUMO
Protein Construction: A DNA sequence encoding the Staphylococcus aureus (strain COL) fabF, was expressed in the hosts and tags indicated. Please select your host/tag option, above.
Application Notes: Please contact us for application specific information for QP7667.
Bioactivity Data: Untested
Full Length? Full Length
Expression Region: Met1 – Ala414
Amino Acid Sequence: MSQNKRVVIT GMGALSPIGN DVKTTWENAL KGVNGIDKIT RIDTEPYSVH LAGELKNFNI EDHIDKKEAR RMDRFTQYAI VAAREAVKDA QLDINENTAD RIGVWIGSGI GGMETFEIAH KQLMDKGPRR VSPFFVPMLI PDMATGQVSI DLGAKGPNGA TVTACATGTN SIGEAFKIVQ RGDADAMITG GTEAPITHMA IAGFSASRAL STNDDIETAC RPFQEGRDGF VMGEGAGILV IESLESAQAR GANIYAEIVG YGTTGDAYHI TAPAPEGEGG SRAMQAAMDD AGIEPKDVQY LNAHGTSTPV GDLNEVKAIK NTFGEAAKHL KVSSTKSMTG HLLGATGGIE AIFSALSIKD SKVAPTIHAV TPDPECDLDI VPNEAQDLDI TYAMSNSLGF GGHNAVLVFK KFEA
Purity: Greater than 90% as determined by SDS-PAGE.
Reconstitution Instructions:
Concentration of S. aureus fabF Protein:
Endotoxin Levels: Not determined.
Buffer: Tris-based buffer, 50% glycerol
Storage Conditions: Store at -20C to -80C.
| Recombinant S. aureus fabF Protein General Information | |
|---|---|
| Alternate Names | |
| ERS445052_02384; AT695_RS12820; 3-oxoacyl-[acyl-carrier-protein] synthase | |
| Curated Database and Bioinformatic Data | |
| Gene Symbol | fabF |
| Entrez Gene ID | 31213734 |
| RefSeq Protein Accession(s) | WP_000081240.1 |
| RefSeq mRNA Accession(s) | NC_002951.2 |
| UniProt ID(s) | Q5HHA1 |
| KEGG Gene ID(s) | sac:SACOL0988 |
| General Description of Recombinant S. aureus fabF Protein. | |
| Catalyzes the condensation reaction of fatty acid synthesis by the addition to an acyl acceptor of two carbons from malonyl-ACP. | |
Limitations and Performance Guarantee
This is a life science research product (for Research Use Only). This product is guaranteed to work for a period of two years when stored at -70C or colder, and one year when aliquoted and stored at -20C.
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