Recombinant Oncorhynchus mykiss Cytochrome P450 1A1 (cyp1a1), partial

• Product Name Alternative:

  (CYP1A2) (CYPIA1)

• Abbreviation:

  Recombinant Oncorhynchus mykiss cyp1a1 protein, partial

• Gene Name:

  Cyp1a1

• UniProt:

  Q92110

• Expression Region:

  149-465aa

• Organism:

  Oncorhynchus mykiss (Rainbow trout) (Salmo gairdneri)

• Target Sequence:

  SFATLEGTTPEYSCALEEHVCKEGEYLVKQLTSVMDVSGSFDPFRHIVVSVANVICGMCFGRRYSHDDQELLGLVNMSDEFGQVVGSGNPADFIPILRYLPNRTMKRFMDINDRFNNFVQKIVSEHYESYDKDNIRDITDSLIDHCEDRKLDENANIQVSDEKIVGIVNDLFGAGFDTISTALSWAVVYLVAYPEIQERLHQELKEKVGMIRTPRLSDKINLPLLEAFILEIFRHSSFLPFTIPHCTIKDTSLNGYFIPKDTCVFINQWQVNHDPELWKEPSSFNPDRFLSADGTELNKLEGEKVLVFGMDKRRCIG

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Cytochromes P450 are a group of heme-thiolate monooxygenases. They oxidize a variety of structurally unrelated compounds, including steroids, fatty acids, and xenobiotics.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  43.7 kDa

• References & Citations:

  "Cloning, sequencing and functional expression of two trout CYP1A cDNAs in yeast." Bailey G., You L., Harttig U. Submitted (JAN-1997)

• 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