Recombinant Sulfolobus solfataricus Reverse gyrase 1 (rgy1), partial

• Abbreviation:

  Recombinant Saccharolobus solfataricus rgy1 protein, partial

• Gene Name:

  Rgy1

• UniProt:

  Q97ZZ8

• Expression Region:

  616-788aa

• Organism:

  Saccharolobus solfataricus (strain ATCC 35092 / DSM 1617 / JCM 11322 / P2) (Sulfolobus solfataricus)

• Target Sequence:

  SVKTTLFIVESPNKAKTISNFFSRPSTRSYGKLRVYETVLGDRVLIVAASGGHIYDLITEDESEKQDDNYVYGVLVKDSKFIPIYSTIKKCEKGHQIVKDLSQNKCPICGSRIVTDKTEVVDILRKLALEVDEVLIGTDPDTEGEKIAWDIYLAIRPFNGNIKRAEFHEVTRR

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Modifies the topological state of DNA by introducing positive supercoils in an ATP-dependent process. It cleaves transiently a single DNA strand and remains covalently bound to the 5' DNA end through a tyrosine residue. May be involved in rewinding the DNA strands in the regions of the chromosome that have opened up to allow transcription or replication. Its activity is inhibited by the DNA-binding protein 7d (Sso7d), suggesting that the Sso7d activity might counteract the overwinding effect of reverse gyrase.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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:

  26.5 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