Warnericin RK peptide

Warnericin RK peptide

• Handling and Storage of Synthetic Peptides
• Material Safety Data Sheets (MSDS)

MQFITDLIKKAVDFFKGLFGNK

Met-Gln-Phe-Ile-Thr-Asp-Leu-Ile-Lys-Lys-Ala-Val-Asp-Phe-Phe-Lys-Gly-Leu-Phe-Gly-Asn-Lys

22

96.5%

Synthetic

Powder

Its anti-Legionella activity is modulated by fatty acid composition. Cells in stationary phase, which were already described as less resistant than cells in exponential phase, displayed higher amounts of branched-chain fatty acids (BCFA) and short chain fatty acids (Verdon J, et al. 2011). Warnericin RK has Antibacterial activity. The source of Warnericin RK is Staphylococcus warneri RK.

Normally, this peptide will be delivered in lyophilized form and should be stored in a freezer at or below -20 °C. For more details, please refer to the manual:Handling and Storage of Synthetic Peptides

• Verdon J, Berjeaud JM, Lacombe C, Héchard Y. Characterization of anti-Legionella activity of warnericin RK and delta-lysin I from Staphylococcus warneri. Peptides. 2008;29(6):978-84.

Trifluoroacetic acid (TFA) has a significant impact on peptides due to its role in the peptide synthesis process.

TFA is essential for the protonation of peptides that lack basic amino acids such as Arginine (Arg), Histidine (His), and Lysine (Lys), or ones that have blocked N-termini. As a result, peptides often contain TFA salts in the final product.

TFA residues, when present in custom peptides, can cause unpredictable fluctuations in experimental data. At a nanomolar (nM) level, TFA can influence cell experiments, hindering cell growth at low concentrations (as low as 10 nM) and promoting it at higher doses (0.5–7.0 mM). It can also serve as an allosteric regulator on the GlyR of glycine receptors, thereby increasing receptor activity at lower glycine concentrations.

In an in vivo setting, TFA can trifluoroacetylate amino groups in proteins and phospholipids, inducing potentially unwanted antibody responses. Moreover, TFA can impact structure studies as it affects spectrum absorption.