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Recombinant Schizosaccharomyces pombe NADH kinase pos5, mitochondrial (pos5)

Product Specifications

Product Name Alternative

Pos5; SPAC323.01c; NADH kinase pos5; mitochondrial; EC 2.7.1.86

Abbreviation

Recombinant SchizosaccharoMyces pombe pos5 protein

Gene Name

Pos5

UniProt

Q9UT98

Expression Region

43-386aa

Organism

Schizosaccharomyces pombe (strain 972 / ATCC 24843) (Fission yeast)

Target Sequence

NSVYSKSIRLVNTLENRIVPVYKECASPQSIGGKSNLKQLQWPKPPKNILILKKRMDERVDHCFETLVQHLQQTYPDICIITETDVAKKFSYLNLYTWTEISDLEQKVDAIITVGGDGTILHAASLFARSGMPPILSFSLGTLGFLLPFDFGSFQTAFADFYNSRSFVLMRMRLRVAMKTKLYNESIYAMNEMHIHRGLSPHMAVLKVFVNDKFLTEAVADGLIISTPTGSTAYSLSSGGPIVHPSINALLLTPICPNSLSFRPVLFPDTFKISIETSNKSRVRPQLSIDGRPLGLTDIGQRIDITSVKDNAIPCIIRSHKEDDWVSDIVSLLRWNHPFHRKGW

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Phosphorylates both NADH and NAD+, with a preference for NADH. Anti-oxidant factor and key source of the cellular reductant NADPH (By similarity) .

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

Phosphorylates both NADH and NAD (+), with a preference for NADH. Anti-oxidant factor and key source of the cellular reductant NADPH (By similarity) .

Molecular Weight

54.7 kDa

References & Citations

"ORFeome cloning and global analysis of protein localization in the fission yeast Schizosaccharomyces pombe."Matsuyama A., Arai R., Yashiroda Y., Shirai A., Kamata A., Sekido S., Kobayashi Y., Hashimoto A., Hamamoto M., Hiraoka Y., Horinouchi S., Yoshida M.Nat. Biotechnol. 24:841-847 (2006)

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 of Mature Protein

Available Sizes

Curated Selection

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