Vinculin tail is obtained by limited cleavage with protease V8 from S. aureus of natively prepared smooth muscle vinculin from turkey gizzard. The C-terminal tail region (851-1066) binds to F-actin and was shown to bundle actin filaments in vitro (Hüttelmaier et al., 1997).
Since vinculin is autoinhibited by a head/tail interaction, the tail region is used to characterize the actin interactions of vinculin.
Actin interaction
F-Actin binding protein fragment.
Properties
Form
Lyophilized, ready-to-use.
Quantity per unit
1x50 µg
Buffer
PBS, 0.5% disaccharides, when reconstituted with 50µl ultrapure water to obtain a 1mg/ml solution.
Purity
>99% by scanning densitometry from Coomassie G-250 stained SDS-Gels.
Purification notes
Purified from turkey gizzard muscle.
Protein concentration
Determined by Biuret method.
Storage instructions
Vinculin tail is stored at –70°C upon arrival and will be stable in performance for at least 6 months from the date of purchase. The solubilized protein is kept on ice and should be used within 2-3 weeks.
This product can also be stored as a glycerol stock at -20°C. Avoid repeated freeze / thaw cycles.
Shipping conditions
At ambient temperature. Upon delivery store at -70°C.
Remarks
For Use in Research only. Not for Use in Human or Veterinary Diagnostical or Therapeutical Applications.