Recombinant Saccharomyces cerevisiae Lanosterol 14-alpha demethylase (ERG11), partial

Product Specifications

Product Name Alternative

CYPLI Cytochrome P450 51 Cytochrome P450-14DM Cytochrome P450-LIA1 Sterol 14-alpha demethylase

Abbreviation

Recombinant Saccharomyces cerevisiae ERG11 protein, partial

Gene Name

ERG11

UniProt

P10614

Expression Region

1-20aa

Organism

Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast)

Target Sequence

MSATKSIVGEALEYVNIGLS

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Catalyzes C14-demethylation of lanosterol which is critical for ergosterol biosynthesis. It transforms lanosterol into 4,4'-dimethyl cholesta-8,14,24-triene-3-beta-ol.

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 C14-demethylation of lanosterol which is critical for ergosterol biosynthesis. It transforms lanosterol into 4,4'-dimethyl cholesta-8,14,24-triene-3-beta-ol.

Molecular Weight

29.1 kDa

References & Citations

"Primary structure of the P450 lanosterol demethylase gene from Saccharomyces cerevisiae."Kalb V.F., Woods C.W., Turi T.G., Dey C.R., Sutter T.R., Loper J.C.DNA 6:529-537 (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.