Recombinant Mouse Ribosyldihydronicotinamide dehydrogenase [quinone] (Nqo2)

Product Specifications

Product Name Alternative

NRH dehydrogenase [quinone] 2NRH:quinone oxidoreductase 2Quinone reductase 2 ; QR2

Abbreviation

Recombinant Mouse Nqo2 protein

Gene Name

Nqo2

UniProt

Q9JI75

Expression Region

1-231aa

Organism

Mus musculus (Mouse)

Target Sequence

MAGKKVLIVYAHQEPKSFNGSLKKVAVEELSKQGCTVTVSDLYSMNFEPRATRNDITGAPSNPDVFSYGIETHEAYKKKALTSDIFEEQRKVQEADLVIFQFPLYWFSVPAILKGWMDRVLCRGFAFDIPGFYDSGFLKGKLALLSLTTGGTAEMYTKDGVSGDFRYFLWPLQHGTLHFCGFKVLAPQISFGLDVSSEEERKVMLASWAQRLKSIWKEEPIHCTPPWYFQE

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

The enzyme apparently serves as a quinone reductase in connection with conjugation reactions of hydroquinones involved in detoxification pathways as well as in biosynthetic processes such as the vitamin K-dependent gamma-carboxylation of glutamate residues in prothrombin synthesis.

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

Molecular Weight

42.2 kDa

References & Citations

Mouse NRH:quinone oxidoreductase (NQO2) cloning of cDNA and gene- and tissue-specific expression.Long D.J. II, Jaiswal A.K.Gene 252:107-117 (2000)

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.