Recombinant Mouse Protein-lysine 6-oxidase (Lox)

• Product Name Alternative:

  Lysyl oxidase (Ras excision protein) (Rrg)

• Abbreviation:

  Recombinant Mouse Lox protein

• Gene Name:

  Lox

• UniProt:

  P28301

• Expression Region:

  163-411aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  DDPYNPYKYSDDNPYYNYYDTYERPRPGSRNRPGYGTGYFQYGLPDLVPDPYYIQASTYVQKMSMYNLRCAAEENCLASSAYRADVRDYDHRVLLRFPQRVKNQGTSDFLPSRPRYSWEWHSCHQHYHSMDEFSHYDLLDANTQRRVAEGHKASFCLEDTSCDYGYHRRFACTAHTQGLSPGCYDTYAADIDCQWIDITDVQPGNYILKVSVNPSYLVPESDYTNNVVRCDIRYTGHHAYASGCTISPY

• Tag:

  C-terminal 6xHis-Myc-tagged

• Type:

  In Stock Protein

• Source:

  Baculovirus

• Field of Research:

  Signal Transduction

• Relevance:

  Responsible for the post-translational oxidative deamination of peptidyl lysine residues in precursors to fibrous collagen and elastin. Regulator of Ras expression. May play a role in tumor suppression. Plays a role in the aortic wall architecture

• 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:

  32.4 kDa

• References & Citations:

  "Loss of function mutation in LOX causes thoracic aortic aneurysm and dissection in humans." Brigham Genomic Medicine Lee V.S., Halabi C.M., Hoffman E.P., Carmichael N., Leshchiner I., Lian C.G., Bierhals A.J., Vuzman D., Mecham R.P., Frank N.Y., Stitziel N.O. Proc. Natl. Acad. Sci. U.S.A. 113:8759-8764 (2016)

• 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