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-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Microbiology
Relevance
Phosphorylates both NADH and NAD+, with a preference for NADH. Anti-oxidant factor and key source of the cellular reductant NADPH
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
40.7 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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