Sushi Peptide S3, bacterial recombinant

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SKU:
7611-20
€185
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Description

Sushi Peptide S3, bacterial recombinant is available at Gentaur for Next week delivery.

Binds to endotoxins in mammalian cell culture systems.

Biomolecule/Target:

Alternates names: Factor C Sushi 3, Sushi 3

Synonyms: Factor C Sushi 3, Sushi 3

Background Information: Biovision’s Sushi Peptide S3 is a trimer of one of the high endotoxin-binding domains, Sushi 3 (or S3) within Factor C, a lipopolysaccharide (LPS)-sensitive serine protease of the horseshoe crab (Limulus Polyphemus). S3 display detergent-like properties in disrupting LPS aggregates, with specificity for palmitoyl-oleoyl-phosphatidylglycerol (POPG) resulting from electrostatic and hydrophobic forces between the peptides and the bacterial lipids. During interaction with POPG, the S3 resumes a mixture of alpha-helix and beta-sheet structures. The unsaturated nature of POPG confers fluidity and enhances insertion of the peptides into the lipid bilayer, causing maximal disruption of the bacterial membrane. In short, peptide S3 can bind to lipopolysaccharide (LPS) and inhibit the growth of Gram-negative bacteria without affecting mammalian cells. It has been shown that endotoxin activates Factor C-based catalytic coagulation cascade resulting in the gelation of Limulus blood. This process is the basis of Limulus Amebocyte Lysate (LAL) endotoxin detection method.

Reconstitution Instructions: Reconstitute with water. Recommended conc: 0.1 - 1 mg/ml.

NCBI Gene Symbol: N/A

Gene ID: N/A

NCBI Accession: N/A

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Additional Information

Size:
20 μg
Country of Manufacturing Origin:
USA
Country of Animal Origin:
USA
Gene Source:
E. Coli
Recombinant:
Yes
Source:
E. coli
Purity by SDS-PAGE:
≥90%
Assay:
SDS-PAGE
Purity:
N/A
Assay 2:
N/A
Endotoxin Level:
N/A
Activity (Specifications/test method):
N/A
Biological activity:
N/A
Results:
N/A
Molecular Weight:
16.1 kDa
Storage Temperature:
-20°C
Shelf Life:
12 months
Concentration:
N/A
Appearance:
Lyophilized powder
Handling:
Centrifuge the vial prior to opening.
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