Sushi Peptide S1, aa171-204 (Factor C Sushi 1)

N-GFKLKGMARISCLPNGQWSNFPPKCIRECAMVSS-C (linear), corresponds to residues 171 to 204 of the Sushi 1 domain of CrFC (12) and is designated S1, with a molecular weight of 3,758.\n\nFactor C protein isolated from the horseshoe crab, Carcinoscorpius rotundicauda, has endotoxin binding capability. Synthetic peptides of 34 amino acids based on the sequence of two regions of factor C (Sushi 1 and Sushi 3) as well as their corresponding mutants exhibited activities against 30 clinical isolates of Pseudomonas aeruginosa. Collectively, all four peptides demonstrated exceptionally effective bactericidal activity against P. aeruginosa with 90% minimal bactericidal concentrations (MBC90s) in the range of 0.06 to 0.25ug/ml (16 to 63nM). Viable bacteria were reduced by 90% after 7 min and were totally eradicated within 40 to 50 min. These peptides are minimally hemolytic against both rabbit and human erythrocytes even at concentrations up to 1,600-fold their MBC90s. Both in vitro and in vivo studies indicate that cytotoxic effects are small even at 1,000-fold their MBC90s. Furthermore, the Sushi peptides are tolerant of high-salt and adverse pH conditions. These findings demonstrate the promising therapeutic potential of the Sushi peptides.\n\nStorage and Stability: \nLyophilized powder may be stored at 4 degrees C for short-term only. Stable for 12 months at -20 degrees C. Reconstitute to nominal volume (see reconstitution instructions for peptides) and store at -20 degrees C. For maximum recovery of product, centrifuge the original vial prior to removing the cap. Further dilutions can be made in assay buffer.\n\n\n

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