ELISA Recombinant Escherichia coli Transcriptional regulatory protein phoP(phoP)

Quantity: 200µg. Other Quantitys are also available. Please Inquire. In Stock: Yes Lead time: 3-7 working days Research Topic: Others Uniprot ID: P23836 Gene Names: phoP Organism: Escherichia coli (strain K12) AA Sequence: MRVLVVEDNALLRHHLKVQIQDAGHQVDDAEDAKEADYYLNEHIPDIAIVDLGLPDEDGLSLIRRWRSNDVSLPILVLTARESWQDKVEVLSAGADDYVTKPFHIEEVMARMQALMRRNSGLASQVISLPPFQVDLSRRELSINDEVIKLTAFEYTIMETLIRNNGKVVSKDSLmLQLYPDAELRESHTIDVLMGRLRKKIQAQYPQEVITTVRGQGYLFELR Expression Region: 1-223aa Sequence Info: FµLl Length Source: E.coli Tag Info: N-terminal 10xHis-tagged and C-terminal Myc-tagged MW: 30.5 kDa Alternative Name(s): Relevance: Member of the two-component regµLatory system PhoP/PhoQ involved in adaptation to low Mg2+ environments and the control of acid resistance genes. In low periplasmic Mg2+, PhoQ phosphorylates PhoP, resµLting in the expression of PhoP-activated genes (PAG) and repression of PhoP-repressed genes (PRG). In high periplasmic Mg2+, PhoQ dephosphorylates phospho-PhoP, resµLting in the repression of PAG and may lead to expression of some PRG. Mediates magnesium influx to the cytosol by activation of MgtA. Promotes expression of the two-component regµLatory system rstA/rstB and transcription of the hemL, mgrB, nagA, slyB, vboR and yrbL genes. Feedback inhibited by MgrB, which seems to bind PhoQ, altering its activity and that of downstream effector PhoP. PhoP-regµLated transcription is redox-sensitive, being activated when the periplasm becomes more reducing (deletion of dsbA/dsbB, or treatment with dithiothreitol). MgrB acts between DsbA/DsbB and PhoP/PhoQ in this pathway. Reference: "Escherichia coli proteome analysis using the gene-protein database." VanBogelen R.A., Abshire K.Z., Moldover B., Olson E.R., Neidhardt F.C. Electrophoresis 18:1243-1251(1997) Purity: Greater than 90% as determined by SDS-PAGE. Storage Buffer: Tris-based buffer，50% glycerol 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.