Recombinant Bacillus sp. Monomeric sarcosine oxidase (soxA)

Product Specifications

Product Name Alternative

SoxA; Monomeric sarcosine oxidase; MSOX; EC 1.5.3.1

Abbreviation

Recombinant Bacillus sp. soxA protein

Gene Name

SoxA

UniProt

P23342

Expression Region

1-387aa

Organism

Bacillus sp. (strain NS-129)

Target Sequence

MSTHFDVIVVGAGSMGMAAGYYLAKQGVKTLLVDSFDPPHTNGSHHGDTRIIRHAYGEGREYVPFALRAQELWYELEKETHHKIFTQTGVLVYGPKGGSAFVSETMEAANIHSLEHELFEGKQLTDRWAGVEVPDNYEAIFEPNSGVLFSENCIQAYRELAEAHGATVLTYTPVEDFEVTEDLVTIKTAKGSYTANKLVVSMGAWNSKLLSKLDVEIPLQPYRQVVGFFECDEAKYSNNAHYPAFMVEVENGIYYGFPSFGGSGLKIGYHSYGQQIDPDTINREFGAYPEDEANLRKFLEQYMPGANGELKKGAVCMYTKTPDEHFVIDLHPKYSNVAIAAGFSGHGFKFSSVVGETLAQLATTGKTEHDISIFSLNRDALKKEAVK

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Catalyzes the oxidative dethylation of sarcosine.

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

Catalyzes the oxidative demethylation of sarcosine.

Molecular Weight

49.8 kDa

References & Citations

Crystal structure of monomeric sarcosine oxidase from Bacillus sp. NS-129 reveals multiple conformations at the active-site loop.Nagata K., Sasaki H., Ohtsuka J., Hua M., Okai M., Kubota K., Kamo M., Ito K., Ichikawa T., Koyama Y., Tanokura M.Proc. Jpn. Acad. 81:220-224 (2005)

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.