Recombinant Human Gamma-butyrobetaine dioxygenase (BBOX1)

• Product Name Alternative:

  (Gamma-butyrobetaine hydroxylase) (Gamma-BBH) (Gamma-butyrobetaine,2-oxoglutarate dioxygenase)

• Abbreviation:

  Recombinant Human BBOX1 protein

• Gene Name:

  BBOX1

• UniProt:

  O75936

• Expression Region:

  1-387aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MACTIQKAEALDGAHLMQILWYDEEESLYPAVWLRDNCPCSDCYLDSAKARKLLVEALDVNIGIKGLIFDRKKVYITWPDEHYSEFQADWLKKRCFSKQARAKLQRELFFPECQYWGSELQLPTLDFEDVLRYDEHAYKWLSTLKKVGIVRLTGASDKPGEVSKLGKRMGFLYLTFYGHTWQVQDKIDANNVAYTTGKLSFHTDYPALHHPPGVQLLHCIKQTVTGGDSEIVDGFNVCQKLKKNNPQAFQILSSTFVDFTDIGVDYCDFSVQSKHKIIELDDKGQVVRINFNNATRDTIFDVPVERVQPFYAALKEFVDLMNSKESKFTFKMNPGDVITFDNWRLLHGRRSYEAGTEISRHLEGAYADWDVVMSRLRILRQRVENGN

• Tag:

  N-terminal 6xHis-GST-tagged

• Type:

  Developed Protein

• Source:

  Baculovirus

• Field of Research:

  Metabolism

• Relevance:

  Catalyzes the formation of L-carnitine from gamma-butyrobetaine.

• 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:

  71.6 kDa

• References & Citations:

  "Crystal structure of human gamma-butyrobetaine hydroxylase." Tars K., Rumnieks J., Zeltins A., Kazaks A., Kotelovica S., Leonciks A., Sharipo J., Viksna A., Kuka J., Liepinsh E., Dambrova M. Biochem. Biophys. Res. Commun. 398:634-639 (2010)

• 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