Recombinant Mouse Acid ceramidase (Asah1), partial

• Product Name Alternative:

  Acylsphingosine deacylase N-acylsphingosine amidohydrolase

• Abbreviation:

  Recombinant Mouse Asah1 protein, partial

• Gene Name:

  Asah1

• UniProt:

  Q9WV54

• Expression Region:

  19-141aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  QAQDVPPWTEDCRKSTYPPSGPTYRGPVPWHTINLDLPPYKRWHELLAQKAPALRILVNSITSLVNTFVPSGKLMKMVDQKLPGMIGSLPDPFGEEMRGIADVTGIPLGEIISFNIFYELFTM

• Tag:

  N-terminal 10XHis-GST-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Hydrolyzes the sphingolipid ceramide into sphingosine and free fatty acid.

• 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:

  Hydrolyzes the sphingolipid ceramide into sphingosine and free fatty acid.

• Molecular Weight:

  43.8 kDa

• References & Citations:

  "Cloning and characterization of the full-length cDNA and genomic sequences encoding murine acid ceramidase."Li C.-M., Hong S.-B., Kopal G., He X., Linke T., Hou W.-S., Koch J., Gatt S., Sandhoff K., Schuchman E.H.Genomics 50:267-274 (1998)

• 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:

  Partial