This protein is a serine beta-lactamase enzyme that specifically targets cephalosporins as its substrate. It hydrolyzes the beta-lactam ring of cephalosporins, rendering them inactive and contributing to antibiotic resistance. The enzyme’s activity is crucial in bacteria that have developed resistance to beta-lactam antibiotics, such as cephalosporins. Through this mechanism, the protein plays a significant role in bacterial survival in the presence of these antimicrobial agents. Its substrate specificity highlights the importance of understanding bacterial resistance mechanisms for the development of new antibiotics and therapeutic strategies.
Product Name | Recombinant Enterobacter cloacae Beta-lactamase (ampC) |
Accession | P05364 |
Purity | >85% (SDS-PAGE) |
Host Species | Enterobacter cloacae |
Gene | ampC |
Source | E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell |
Protein Expression Range | 21-381 |
Tag | Tag type will be determined during the manufacturing process. |
Form | Lyophilized powder |
Buffer | Tris/PBS-based buffer, 6% Trehalose. |
Storage | Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles. |
Alternative Names | ampCBeta-lactamase; EC 3.5.2.6; Cephalosporinase |
Target Protein Sequence | TPVSEKQLAE VVANTITPLM KAQSVPGMAV AVIYQGKPHY YTFGKADIAA NKPVTPQTLF ELGSISKTFT GVLGGDAIAR GEISLDDAVT RYWPQLTGKQ WQGIRMLDLA TYTAGGLPLQ VPDEVTDNAS LLRFYQNWQP QWKPGTTRLY ANASIGLFGA LAVKPSGMPY EQAMTTRVLK PLKLDHTWIN VPKAEEAHYA WGYRDGKAVR VSPGMLDAQA YGVKTNVQDM ANWVMANMAP ENVADASLKQ GIALAQSRYW RIGSMYQGLG WEMLNWPVEA NTVVEGSDSK VALAPLPVAE VNPPAPPVKA SWVHKTGSTG GFGSYVAFIP EKQIGIVMLA NTSYPNPARV EAAYHILEAL Q |
Protein Length | Full Length of Mature Protein |
Reconstitution | We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference. |
Shelf Life | The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. |
Notes | Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week. |