Recombinant Streptomyces hygroscopicus Phosphinothricin N-acetyltransferase (bar)

Product Specifications

Product Name Alternative

Phosphinothricin-resistance protein

Abbreviation

Recombinant Streptomyces hygroscopicus bar protein

Gene Name

Bar

UniProt

P16426

Expression Region

1-183aa

Organism

Streptomyces hygroscopicus

Target Sequence

MSPERRPADIRRATEADMPAVCTIVNHYIETSTVNFRTEPQEPQEWTDDLVRLRERYPWLVAEVDGEVAGIAYAGPWKARNAYDWTAESTVYVSPRHQRTGLGSTLYTHLLKSLEAQGFKSVVAVIGLPNDPSVRMHEALGYAPRGMLRAAGFKHGNWHDVGFWQLDFSLPVPPRPVLPVTEI

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

This enzyme is an effector of phosphinothricin tripeptide (PTT or bialaphos) resistance. Inactivates PTT by transfer of an acetyl group.

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

Inactivates phosphinothricin (PPT) by transfer of an acetyl group from acetyl CoA. Can also acetylate demethylphosphinothricin but not PTT or glutamate. This enzyme is an effector of phosphinothricin tripeptide (PTT or bialaphos) resistance.

Molecular Weight

22.6 kDa

References & Citations

Characterization of the herbicide-resistance gene bar from Streptomyces hygroscopicus.Thompson C.J., Movva N.R., Tizard R., Crameri R., Davies J.E., Lauwereys M., Botterman J.EMBO J. 6:2519-2523 (1987)

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.