Staphylococcus Enterotoxin Native Protein


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Staphylococcus Enterotoxin Native Protein Summary

Native staphylococcus aureus Protein A.

Source:Staphylococcus aureus

Affinity chromatography
Protein/Peptide Type
Native Protein
>95%, by SDS-PAGE


  • Immunoprecipitation
Theoretical MW
42 kDa.
Disclaimer note: The observed molecular weight of the protein may vary from the listed predicted molecular weight due to post translational modifications, post translation cleavages, relative charges, and other experimental factors.

Packaging, Storage & Formulations

Store at -20C.
Lyophilized from distilled water
>95%, by SDS-PAGE
Reconstitution Instructions
Use sterile distilled water or physiological buffer of choice

Alternate Names for Staphylococcus Enterotoxin Native Protein

  • Ent A
  • EntA
  • Enterotoxin A
  • Enterotoxin type A
  • SEA
  • Staphylococcus enterotoxin type A


Staphylococcal enterotoxins represent a group of proteins, which are secreted by Staphylococcus aureus and cause the intoxication staphylococcal food poisoning syndrome. The illness characterised by high fever, hypotension, diarrhea, shock, and in some cases death. Their molecular masses range between 27 and 30 kDa. At present, seven enterotoxins are known, namely A, B, C1, C2, C3, D and E. Their amino acid sequences have been determined and it was shown that all are single chain polypeptides containing one disulfide bond formed by two half cystines located in the middle of the polypeptide chain, which form the so called cysteine loop. Enterotoxins are known to be most potent T cell mitogens. T cell activation accompanied by induction of interleukin 2 and interferon is conditioned by high affinity interaction of S.enterotoxins with class II main histocompatibility complex (MHC) molecules and subsequent presentation of the complex formed to a variable region of the T cell receptor.


This product is for research use only and is not approved for use in humans or in clinical diagnosis. This product is guaranteed for 1 year from date of receipt.

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