Recombinant Mouse Sialidase-2 (Neu2)

• Product Name Alternative:

  Cytosolic sialidase (Mouse skeletal muscle sialidase) (MSS) (Murine thymic sialidase) (MTS) (N-acetyl-alpha-neuraminidase 2)

• Abbreviation:

  Recombinant Mouse Neu2 protein

• Gene Name:

  Neu2

• UniProt:

  Q9JMH3

• Expression Region:

  1-379aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  MATCPVLQKETLFRTGVHAYRIPALLYLKKQKTLLAFAEKRASKTDEHAELIVLRRGSYNEATNRVKWQPEEVVTQAQLEGHRSMNPCPLYDKQTKTLFLFFIAVPGRVSEHHQLHTKVNVTRLCCVSSTDHGRTWSPIQDLTETTIGSTHQEWATFAVGPGHCLQLRNPAGSLLVPAYAYRKLHPAQKPTPFAFCFISLDHGHTWKLGNFVAENSLECQVAEVGTGAQRMVYLNARSFLGARVQAQSPNDGLDFQDNRVVSKLVEPPHGCHGSVVAFHNPISKPHALDTWLLYTHPTDSRNRTNLGVYLNQMPLDPTAWSEPTLLAMGICAYSDLQNMGQGPDGSPQFGCLYESGNYEEIIFLIFTLKQAFPTVFDAQ

• Tag:

  N-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Metabolism

• Relevance:

  Hydrolysis of alpha, alpha, alpha glycosidic linkages of terminal sialic acid residues in oligosaccharides, glycoproteins, glycolipids, colominic acid and synthetic substrates.

• 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:

  44.9 kDa

• References & Citations:

  "Molecular cloning of mouse ganglioside sialidase and its increased expression in Neuro2a cell differentiation." Hasegawa T., Yamaguchi K., Wada T., Takeda A., Itoyama Y., Miyagi T. J. Biol. Chem. 275:8007-8015 (2000)

• 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