Recombinant Laribacter hongkongensis Orotate phosphoribosyltransferase (pyrE)

• Product Name Alternative:

  Short name:OPRT Short name:OPRTase

• Abbreviation:

  Recombinant Laribacter hongkongensis pyrE protein

• Gene Name:

  PyrE

• UniProt:

  C1D6F5

• Expression Region:

  1-213aa

• Organism:

  Laribacter hongkongensis (strain HLHK9)

• Target Sequence:

  MSDFRQDFIRFAVEEQVLRFGEFVTKAGRPSPYFFNAGLFNHGASLLSLARFYARSISESGIAFDMLFGPAYKGIVLAGATAMMLAEQGRDVPFAFNRKEAKDHGEGGTLIGAPLKGRVLIIDDVISAGTSVRESVEIIRANGAEPAGVAIALDRMERGQGELSATQEVAQKFGLPVVAIASLDDLLGFLAGSPDLADNLTRVEAYRTQYGVR

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Catalyzes the transfer of a ribosyl phosphate group from 5-phosphoribose 1-diphosphate to orotate, leading to the formation of orotidine monophosphate (OMP) .

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Catalyzes the transfer of a ribosyl phosphate group from 5-phosphoribose 1-diphosphate to orotate, leading to the formation of orotidine monophosphate (OMP) .

• Molecular Weight:

  38.9 kDa

• References & Citations:

  "The complete genome and proteome of Laribacter hongkongensis reveal potential mechanisms for adaptations to different temperatures and habitats."Woo P.C.Y., Lau S.K.P., Tse H., Teng J.L.L., Curreem S.O., Tsang A.K.L., Fan R.Y.Y., Wong G.K.M., Huang Y., Loman N.J., Snyder L.A.S., Cai J.J., Huang J.-D., Mak W., Pallen M.J., Lok S., Yuen K.-Y.PLoS Genet. 5:E1000416-E1000416 (2009)

• Storage Conditions:

  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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length