Recombinant Human GPI-linked NAD (P) (+) --arginine ADP-ribosyltransferase 1 (ART1)

Product Specifications

Product Name Alternative

ADP-ribosyltransferase C2 and C3 toxin-like 1 ; ARTC1Mono (ADP-ribosyl) transferase 1; CD296

Abbreviation

Recombinant Human ART1 protein

Gene Name

ART1

UniProt

P52961

Expression Region

23-295aa

Organism

Homo sapiens (Human)

Target Sequence

QSHPITRRDLFSQEIQLDMALASFDDQYAGCAAAMTAALPDLNHTEFQANQVYADSWTLASSQWQERQARWPEWSLSPTRPSPPPLGFRDEHGVALLAYTANSPLHKEFNAAVREAGRSRAHYLHHFSFKTLHFLLTEALQLLGSGQRPPRCHQVFRGVHGLRFRPAGPRATVRLGGFASASLKHVAAQQFGEDTFFGIWTCLGAPIKGYSFFPGEEEVLIPPFETFQVINASRLAQGPARIYLRALGKHSTYNCEYIKDKKCKSGPCHLDNS

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Epigenetics and Nuclear Signaling

Relevance

Has ADP-ribosyltransferase activity toward GLP1R.

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

Has ADP-ribosyltransferase activity toward GLP1R.

Molecular Weight

32.5 kDa

References & Citations

Immunological and structural conservation of mammalian skeletal muscle glycosylphosphatidylinositol-linked ADP-ribosyltransferases.Okazaki I.J., Zolkiewska A., Nightingale M.S., Moss J.Biochemistry 33:12828-12836 (1994)

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.