N-terminal 10xHis-tagged and C-terminal Myc-tagged
Full Length of Mature Protein
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.
Beta toxins bind voltage-independently at site-4 of sodium channels (Nav) and shift the voltage of activation toward more negative potentials thereby affecting sodium channel activation and promoting spontaneous and repetitive firing. Strongly affects skeletal muscle channels Nav1.4/SCN4A, poorly affects the neuronal channels Nav1.6/SCN8A and Nav1.2/SCN2A. Induces spastic paralysis of rear limbs, increased salivation, apnea, tachycardia and increased perspiration.