See Below for Detailed Description
This product is no longer in stock
>Several Other Sizes Are Also Available. Please Inquire. Default Size: 10ug
Updated Date: Stock Protein updated on 20170725
Research areas: Cell Biology
Target / Protein: OMA1
Biologically active: Active
Expression system: in vitro E.coli expression system
Species of origin: Homo sapiens (Human)
Delivery time: 3-7 business days
Uniprot ID: Q96E52
AA Sequence: HVFFRFNSLSNWRKCNTLASTSRGCHQVQVNHIVNKYQGLGVNQCDRWSFLPGNFHFYSTFNNKRTGGLSSTKSKEIWRITSKCTVWNDAFSRQLLIKEVTAVPSLSVLHPLSPASIRAIRNFHTSPRFQAAPVPLLLMILKPVQKLFAIIVGRGIRKWWQALPPNKKEVVKENIRKNKWKLFLGLSSFGLLFVVFYFTHLEVSPITGRSKLLLLGKEQFRLLSELEYEAWMEEFKNDMLTEKDARYLAVKEVLCHLIECNKDVPGISQINWVIHVVDSPIINAFVLPNGQMFVFTGFLNSVTDIHQLSFLLGHEIAHAVLGHAAEKAGMVHLLDFLGMIFLTMIWAICPRDSLALLCQWIQSKLQEYMFNRPYSRKLEAEADKIGLLLAAKACADIRASSVFWQQMEFVDSLHGQPKMPEWLSTHPSHGNRVEYLDRLIPQALKIREMCNCPPLSNPDPRLLFKLSTKHFLEESEKEDLNITKKQKMDTLPIQKQEQIPLTYIVEKRTGS
Tag info: N-terminal 6xHis-SUMO-tagged
Expression Region: 14-524aa
Protein length: Full Length of Mature Protein
MW: 74.7 kDa
Alternative Name(s): Metalloprotease-related protein 1
Relevance: Metalloprotease that is part of the quality control system in the inner membrane of mitochondria. Following stress conditions that induce loss of mitochondrial membrane potential, mediates cleavage of OPA1 at S1 position, leading to OPA1 inactivation and negative regulation of mitochondrial fusion. May also cleave UQCC3 under these conditions. Its role in mitochondrial quality control is essential for regulating lipid metabolism as well as to maintain body temperature and energy expenditure under cold-stress conditions.
Reference: "Inducible proteolytic inactivation of OPA1 mediated by the OMA1 protease in mammalian cells." Head B., Griparic L., Amiri M., Gandre-Babbe S., van der Bliek A.M. J. Cell Biol. 187:959-966(2009)
Purity: Greater than 90% as determined by SDS-PAGE.
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.