Borrelia p30

Borrelia burgdorferi is a spirochete bacterium responsible for Lyme disease, a zoonotic, vector-borne disease primarily transmitted by ticks . Among the various proteins expressed by Borrelia burgdorferi, the p30 protein has garnered significant attention due to its role in the bacterium’s pathogenicity and its potential use in diagnostic assays .

The p30 protein, also known as OspA (Outer surface protein A), is a major surface protein of Borrelia burgdorferi. It plays a crucial role in the bacterium’s ability to infect and persist within its host. The recombinant form of this protein, Borrelia burgdorferi p30 recombinant, is produced in Escherichia coli (E. coli) and is used in various research and diagnostic applications .

Borrelia burgdorferi p30 recombinant is produced as a single, non-glycosylated polypeptide chain with a molecular mass of approximately 29 kDa . The protein is expressed with a 6xHis tag, which facilitates its purification through affinity chromatography techniques. The purified protein is typically supplied in a sterile, filtered solution containing HEPES buffer, NaCl, and glycerol to ensure stability and prevent degradation .

The recombinant p30 protein is widely used in laboratory research, particularly in the development of diagnostic assays for Lyme disease. Some of its key applications include:

1. Western Blotting: The p30 protein is used as an antigen in Western blot assays to detect IgG and IgM antibodies in patient sera. This helps in the diagnosis of Lyme disease by identifying specific immune responses to Borrelia burgdorferi .
2. Immunodot Tests: The protein is also employed in immunodot tests, which are used to differentiate between Lyme disease-positive and -negative samples .
3. Research Studies: Researchers use the recombinant p30 protein to study the immune response to Borrelia burgdorferi and to develop new diagnostic and therapeutic approaches for Lyme disease .

To maintain its stability, the recombinant p30 protein should be stored at 4°C if it is to be used within 2-4 weeks. For longer storage periods, it should be kept frozen at -20°C. It is important to avoid multiple freeze-thaw cycles to prevent protein degradation .