Recombinant Chicken Glycine cleavage system H protein, mitochondrial (GCSH)

• Product Name Alternative:

  Lipoic acid-containing protein

• Abbreviation:

  Recombinant Chicken GCSH protein

• Gene Name:

  GCSH

• UniProt:

  P11183

• Expression Region:

  40-164aa

• Organism:

  Gallus gallus (Chicken)

• Target Sequence:

  SARKFTDKHEWISVENGIGTVGISNFAQEALGDVVYCSLPEIGTKLNKDDEFGALESVKAASELYSPLTGEVTDINAALADNPGLVNKSCYQDGWLIKMTVEKPAELDELMSEDAYEKYIKSIED

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  The glycine cleavage system catalyzes the degradation of glycine. The H protein (GCSH) shuttles the methylamine group of glycine from the P protein (GLDC) to the T protein (GCST) .

• 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.

• Molecular Weight:

  15.7 kDa

• References & Citations:

  "Chicken liver H-protein, a component of the glycine cleavage system. Amino acid sequence and identification of the N epsilon-lipoyllysine residue." Fujiwara K., Okamura-Ikeda K., Motokawa Y. J. Biol. Chem. 261:8836-8841 (1986)

• 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 of Mature Protein