Recombinant Rat Glutathione S-transferase alpha-1 (Gsta1)

Product Specifications

Product Name Alternative

GST 1-1; GST 1a-1a; GST A1-1; GST B; Glutathione S-transferase Ya-1 ; GST Ya1; Ligandin

Abbreviation

Recombinant Rat Gsta1 protein

Gene Name

Gsta1

UniProt

P00502

Expression Region

2-222aa

Organism

Rattus norvegicus (Rat)

Target Sequence

SGKPVLHYFNARGRMECIRWLLAAAGVEFDEKFIQSPEDLEKLKKDGNLMFDQVPMVEIDGMKLAQTRAILNYIATKYDLYGKDMKERALIDMYTEGILDLTEMIMQLVICPPDQKEAKTALAKDRTKNRYLPAFEKVLKSHGQDYLVGNRLTRVDIHLLELLLYVEEFDASLLTSFPLLKAFKSRISSLPNVKKFLQPGSQRKLPVDAKQIEEARKIFKF

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Conjugation of reduced glutathione to a wide number of exogenous and endogenous hydrophobic electrophiles.

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.

Function

Conjugation of reduced glutathione to a wide number of exogenous and endogenous hydrophobic electrophiles.

Molecular Weight

41.5 kDa

References & Citations

Localization of the C-terminus of rat glutathione S-transferase A1-1 crystal structure of mutants W21F and W21F/F220Y.Adman E.T., Le Trong I., Stenkamp R.E., Nieslanik B.S., Dietze E.C., Tai G., Ibarra C., Atkins W.M.3.0.CO;2-%23>Proteins 42:192-200 (2001)

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.