Recombinant Caenorhabditis elegans ATP-dependent (S) -NAD (P) H-hydrate dehydratase (R107.2)

MDHFIKLLPKLTPHLRKGDCGKMGVIGGSLEYTGAPYFAASSASRLGADLIHIFCDPDAAQVIKGYSPDLIVHPGMTANSIIPKLSRMDAIVIGPGLGRNPNIWPLMQELFEFVRNRDVPFVIDGDGLWFVSEHIEKFPRQMSATVLTPNIVEFSRLCKSALGEEDVLNVRNNSQLQHLAAELSRKMNVTIYLKGEVDLVVTPNGEVSKCSTESSLRRCGGQGDVTAGSLGLFLYWAKKNLGDDWTSAHHEAGIASSWLVRTAGRRAFEKHGRSMNTPLLLDEIPKLVRDVETREMKDTVHTDSSKH

Catalyzes the dehydration of the S-form of NAD (P) HX at the expense of ATP, which is converted to ADP. Together with NAD (P) HX epimerase, which catalyzes the epimerization of the S- and R-forms, the enzyme allows the repair of both epimers of NAD (P) HX, a damaged form of NAD (P) H that is a result of enzymatic or heat-dependent hydration.

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.

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.

Catalyzes the dehydration of the S-form of NAD (P) HX at the expense of ATP, which is converted to ADP. Together with NAD (P) HX epimerase, which catalyzes the epimerization of the S- and R-forms, the enzyme allows the repair of both epimers of NAD (P) HX, a damaged form of NAD (P) H that is a result of enzymatic or heat-dependent hydration.

2.2 Mb of contiguous nucleotide sequence from chromosome III of C. elegans.Wilson R., Ainscough R., Anderson K., Baynes C., Berks M., Bonfield J., Burton J., Connell M., Copsey T., Cooper J., Coulson A., Craxton M., Dear S., Du Z., Durbin R., Favello A., Fraser A., Fulton L. , Gardner A., Green P., Hawkins T., Hillier L., Jier M., Johnston L., Jones M., Kershaw J., Kirsten J., Laisster N., Latreille P., Lightning J., Lloyd C., Mortimore B., O'Callaghan M., Parsons J., Percy C., Rifken L., Roopra A., Saunders D., Shownkeen R., Sims M., Smaldon N., Smith A., Smith M., Sonnhammer E., Staden R., Sulston J., Thierry-Mieg J., Thomas K., Vaudin M., Vaughan K., Waterston R., Watson A., Weinstock L., Wilkinson-Sproat J., Wohldman P.Nature 368:32-38 (1994)

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.