Recombinant Bovine Pyrroline-5-carboxylate reductase 2 (PYCR2)

• Product Name Alternative:

  P5C reductase 2; P5CR 2

• Abbreviation:

  Recombinant Bovine PYCR2 protein

• Gene Name:

  PYCR2

• UniProt:

  Q17QJ7

• Expression Region:

  2-320aa

• Organism:

  Bos taurus (Bovine)

• Target Sequence:

  SVGFIGAGQLACALARGFTAAGILSAHKIIASSPEMDLPTVSALRKMGVNLTRSNKETVRHSDVLFLAVKPHIIPFILDEIGADVQARHIVVSCAAGVTISSVEKKLMAFQPAPKVIRCMTNTPVLVREGATVYATGTHALVEDGQLLEQLMSSVGFCTEVEEDLIDAVTGLSGSGPAYAFMALDALADGGVKMGLPRRLAVRLGAQALLGAAKMLLDSEQHPGQLKDNVCSPGGATIHALHFLESGGFRSLLINAVEASCIRTRELQSMADQEKISPAALKKTLLDRVKLESPTVTTLTPTSSGKLLTRSPVPGGKKD

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  Oxidoreductase that catalyzes the last step in proline biosynthesis, which corresponds to the reduction of pyrroline-5-carboxylate to L-proline using NAD (P) H. At physiologic concentrations, has higher specific activity in the presence of NADH. Involved in cellular response to oxidative stress. In some cell types, such as erythrocytes, its primary function may be the generation of NADP (+)

• 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:

  40.4 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:

  Full Length of Mature Protein