Phosphothreonine lyase ospF
Effector protein ospF
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.
Catalyzes the removal of the phosphate group from the phosphothreonine in the mitogen-activated protein kinases such as MAPK2/ERK2, MAPK3/ERK1, MAPK8 and MAPK14 in an irreversible reaction, thus preventing the downstream phosphorylation of histone H3. This epigenetic modification results in inhibition of the transcription of a specific subset of proinflammatory genes, and ultimately to a reduced immune response against the invading pathogen. The diminished immune response enhances the bacterium's ability to disseminate and multiply within the host (By similarity).