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.
Protein Length
Full Length
Available Sizes
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