Recombinant Mouse Hydroxyacyl-coenzyme A dehydrogenase, mitochondrial (Hadh)

Product Specifications

Product Name Alternative

Medium and short-chain L-3-hydroxyacyl-coenzyme A dehydrogenase; Short-chain 3-hydroxyacyl-CoA dehydrogenase

Abbreviation

Recombinant Mouse Hadh protein

Gene Name

Hadh

UniProt

Q61425

Expression Region

13-314aa

Organism

Mus musculus (Mouse)

Target Sequence

SSSSSASAAAKKILIKHVTVIGGGLMGAGIAQVAAATGHTVVLVDQTEDILAKSKKGIEESLKRMAKKKFTENPKAGDEFVEKTLSCLSTSTDAASVVHSTDLVVEAIVENLKLKNELFQRLDKFAAEHTIFASNTSSLQITNIANATTRQDRFAGLHFFNPVPMMKLVEVIKTPMTSQKTFESLVDFCKTLGKHPVSCKDTPGFIVNRLLVPYLIEAVRLHERGDASKEDIDTAMKLGAGYPMGPFELLDYVGLDTTKFILDGWHEMEPENPLFQPSPSMNNLVAQKKLGKKTGEGFYKYK

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Plays an essential role in the mitochondrial beta-oxidation of short chain fatty acids. Exerts it highest activity toward 3-hydroxybutyryl-CoA.

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

Plays an essential role in the mitochondrial beta-oxidation of short chain fatty acids. Exerts it highest activity toward 3-hydroxybutyryl-CoA.

Molecular Weight

49 kDa

References & Citations

Label-free quantitative proteomics of the lysine acetylome in mitochondria identifies substrates of SIRT3 in metabolic pathways.Rardin M.J., Newman J.C., Held J.M., Cusack M.P., Sorensen D.J., Li B., Schilling B., Mooney S.D., Kahn C.R., Verdin E., Gibson B.W.Proc. Natl. Acad. Sci. U.S.A. 110:6601-6606 (2013)

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.