Recombinant Danio rerio D-2-hydroxyglutaRate dehydrogenase, mitochondrial (d2hgdh)

Product Specifications

Product Name Alternative

D2hgdh; zgc:158661D-2-hydroxyglutarate dehydrogenase; mitochondrial; EC 1.1.99.-

Abbreviation

Recombinant Zebrafish d2hgdh protein

Gene Name

D2hgdh

UniProt

A1L258

Expression Region

56-533aa

Organism

Danio rerio (Zebrafish) (Brachydanio rerio)

Target Sequence

ANPANPSAAPPRLPFSRVTQEDLSFFRALLPGRTITDPDLLKSSNVDWLKTVQGSSDVLLRPKTTEGVSQILRYCNERNLAVCPQGGNTGLVGGSVPVFDEIILSTSLMNQVFAFDNISGILTCQAGCVLENLSHYLEERDFIMPLDLGAKGSCHIGGNVSTNAGGLRLLRYGSLRGTVLGLEVVLADGHVLNCLATLRKDNTGYDLKQLFIGSEGTLGVITAVSILCPRKPKAVNVAFLGCSSFQQLLETFQCCRGMLGEILSAFEFLDASCMNLLEKHLKLTNPITECPFYIVIETAGSNATHDEEKLHQFLEEVMTSSLVTDGTVATEATKIKALWSLRERVTEALTHEGYTYKYDISLPVEKIYDLVQDMRRHLGGMAKNVVGYGHVGDGNLHLNITSPSKDFDLLAAIEPYVYEWTSQWKGSISAEHGLGLKKRNYIYYSKPSEAVALMGSIKAMLDPKGILNPYKTLPDNIN

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Catalyzes the oxidation of D-2-hydroxyglutarate to alpha-ketoglutarate.

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

Catalyzes the oxidation of D-2-hydroxyglutarate to alpha-ketoglutarate.

Molecular Weight

54.3 kDa

References & Citations

NIH - Zebrafish Gene Collection (ZGC) project

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.