Recombinant Human Carbonic anhydrase-related protein (CA8), partial (Active)

• Product Name Alternative:

  Carbonic Anhydrase-Related Protein; CARP; Carbonic Anhydrase VIII; CA-VIII; CA8; CALS

• Abbreviation:

  Recombinant Human CA8 protein, partial (Active)

• Gene Name:

  CA8

• UniProt:

  P35219

• Expression Region:

  2-290aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  ADLSFIEDTVAFPEKEEDEEEEEEGVEWGYEEGVEWGLVFPDANGEYQSPINLNSREARYDPSLLDVRLSPNYVVCRDCEVTNDGHTIQVILKSKSVLSGGPLPQGHEFELYEVRFHWGRENQRGSEHTVNFKAFPMELHLIHWNSTLFGSIDEAVGKPHGIAIIALFVQIGKEHVGLKAVTEILQDIQYKGKSKTIPCFNPNTLLPDPLLRDYWVYEGSLTIPPCSEGVTWILFRYPLTISQLQIEEFRRLRTHVKGAELVEGCDGILGDNFRPTQPLSDRVIRAAFQ

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cancer

• Relevance:

  Carbonic Anhydrase 8 (CA8) belongs to the alpha-carbonic anhydrase family. Alpha-carbonic anhydrase is a large family of zinc metalloenzymes that catalyze the reversible hydration of carbon dioxide. Because CA8 has some sequence similarity with other known carbonic anhydrase genes, it was firstly called as CA-related protein. Nevertheless, CA8 does not have a carbonic anhydrase catalytic activity. Defects in CA8 are the cause of cerebellar ataxia mental retardation and dysequilibrium syndrome type 3 (CMARQ3), which is a congenital cerebellar ataxia associated with dysarthia, quadrupedal gait and mild mental retardation.

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  The esterase activity is determined to be is 162.5 pmol/min/μg.

• Form:

  Liquid

• Buffer:

  0.2 μm filtered 20 mM Tris-HCl, 500 mM NaCl, 1 mM DTT, pH 8.5

• Function:

  Does not have a carbonic anhydrase catalytic activity.

• Molecular Weight:

  34.04 kDa

• 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