Salmonella pathogenicity island 2 protein C
Secretion system apparatus protein B
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Virulence protein that plays a central role in mammalian macrophage infection, by inhibiting phagosome-lysosome fusion and cellular trafficking, including trafficking of organelles that are devoid of Salmonella. May act by disrupting the function of the mammalian HOOK3 protein, a protein involved in the cellular traffic. Also required for actin ADP-ribosylase SpvB activity.