Recombinant Caenorhabditis elegans ATP-dependent (S)-NAD(P)H-hydrate dehydratase(R107.2)

SKU: CSB-EP333729CXY

Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 10-20 working days

Research Topic: Others

Uniprot ID: P32740

Gene Names: R107.2

Organism: Caenorhabditis elegans

AA Sequence: MDHFIKLLPKLTPHLRKGDCGKMGVIGGSLEYTGAPYFAASSASRLGADLIHIFCDPDAAQVIKGYSPDLIVHPGMTANSIIPKLSRMDAIVIGPGLGRNPNIWPLMQELFEFVRNRDVPFVIDGDGLWFVSEHIEKFPRQMSATVLTPNIVEFSRLCKSALGEEDVLNVRNNSQLQHLAAELSRKMNVTIYLKGEVDLVVTPNGEVSKCSTESSLRRCGGQGDVTAGSLGLFLYWAKKNLGDDWTSAHHEAGIASSWLVRTAGRRAFEKHGRSMNTPLLLDEIPKLVRDVETREMKDTVHTDSSKH

Expression Region: 1-307aa

Sequence Info: Full Length

Source: E.coli

Tag Info: N-terminal 6xHis-SUMO-tagged

MW: 49.9 kDa

Alternative Name(s): ATP-dependent NAD(P)HX dehydratase

Relevance: Catalyzes the dehydration of the S-form of NAD(P)HX at the expense of ATP, which is converted to ADP. Together with NAD(P)HX epimerase, which catalyzes the epimerization of the S- and R-forms, the enzyme allows the repair of both epimers of NAD(P)HX, a damaged form of NAD(P)H that is a result of enzymatic or heat-dependent hydration.

Reference: 2.2 Mb of contiguous nucleotide sequence from chromosome III of C. elegans.Wilson R., Ainscough R., Anderson K., Baynes C., Berks M., Bonfield J., Burton J., Connell M., Copsey T., Cooper J., Coulson A., Craxton M., Dear S., Du Z., Durbin R., Favello A., Fraser A., Fulton L. , Gardner A., Green P., Hawkins T., Hillier L., Jier M., Johnston L., Jones M., Kershaw J., Kirsten J., Laisster N., Latreille P., Lightning J., Lloyd C., Mortimore B., O'Callaghan M., Parsons J., Percy C., Rifken L., Roopra A., Saunders D., Shownkeen R., Sims M., Smaldon N., Smith A., Smith M., Sonnhammer E., Staden R., Sulston J., Thierry-Mieg J., Thomas K., Vaudin M., Vaughan K., Waterston R., Watson A., Weinstock L., Wilkinson-Sproat J., Wohldman P.Nature 368:32-38(1994)

Purity: Greater than 90% as determined by SDS-PAGE.

Storage Buffer: Tris-based buffer，50% glycerol

Storage: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.