Recombinant Escherichia coli Lipid kinase YegS (yegS)

Product Specifications

Product Name Alternative

YegS; b2086; JW2070; Lipid kinase YegS; EC 2.7.1.-

Abbreviation

Recombinant E.coli yegS protein

Gene Name

YegS

UniProt

P76407

Expression Region

1-299aa

Organism

Escherichia coli (strain K12)

Target Sequence

MAEFPASLLILNGKSTDNLPLREAIMLLREEGMTIHVRVTWEKGDAARYVEEARKFGVATVIAGGGDGTINEVSTALIQCEGDDIPALGILPLGTANDFATSVGIPEALDKALKLAIAGDAIAIDMAQVNKQTCFINMATGGFGTRITTETPEKLKAALGSVSYIIHGLMRMDTLQPDRCEIRGENFHWQGDALVIGIGNGRQAGGGQQLCPNALINDGLLQLRIFTGDEILPALVSTLKSDEDNPNIIEGASSWFDIQAPHDITFNLDGEPLSGQNFHIEILPAALRCRLPPDCPLLR

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Microbiology

Relevance

In vitro phosphorylates phosphatidylglycerol but not diacylglycerol; the in vivo substrate is unknown.

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

In vitro phosphorylates phosphatidylglycerol but not diacylglycerol; the in vivo substrate is unknown.

Molecular Weight

48 kDa

References & Citations

"Expression, purification, crystallization and preliminary diffraction studies of the mammalian DAG kinase homologue yegS from Escherichia coli."Bakali H.M.A., Nordlund P., Hallberg B.M.Acta Crystallogr. F 62:295-297 (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.