Secreted effector protein steA
Salmonella translocated effector A
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.
Effector proteins function to alter host cell physiology and promote bacterial survival in host tissues. Could be required for passage of bacteria from the peritoneal cavity into the spleen, for survival and replication within host cells, or for avoiding host immune response.