Recombinant Amanita muscaria DOPA 4,5-dioxygenase (DODA)

• Product Name Alternative:

  /

• Abbreviation:

  Recombinant Amanita muscaria DODA protein

• Gene Name:

  DODA

• UniProt:

  P87064

• Expression Region:

  1-228aa

• Organism:

  Amanita muscaria (Fly agaric)

• Target Sequence:

  MVPSFVVYSSWVNGRQRYIRQAFASILFYIIRDTTLSFPSHTTMSTKPETDLQTVLDSEIKEWHFHIYFHQNNAAEHQAALELRDAVLRLRQDGAFVAVPLFRVNMDPMGPHPVGSYEIWVPSETFASVFSYLCMNRGRLSILVHPLTREELRDHEIRNAWIGPSFPLNLANLPIKSDEIPLQYPSLKLGYSSTAHKMSLEERRKLGDDIEAVLRGEKEAARAPHRDA

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Neuroscience

• Relevance:

  Extradiol dioxygenase that opens up the cyclic ring of DOPA between carbons 4 and 5 thus producing an unstable seco-DOPA that rearranges non-enzymatically to betalamic acid. Can also catalyze the formation of muscaflavin (a pigment found in the hygrocybe mushrooms family and of some amanita species only) by a 2,3-extradiol cleavage of DOPA.

• 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:

  33.6 kDa

• References & Citations:

  "The gene coding for the DOPA dioxygenase involved in betalain biosynthesis in Amanita muscaria and its regulation." Hinz U.G., Fivaz J., Girod P.-A., Zryd J.-P. Mol. Gen. Genet. 256:1-6 (1997)

• 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