Recombinant Saccharomyces cerevisiae 2-deoxyglucose-6-phosphate phosphatase 1 (DOG1)

Product Specifications

Product Name Alternative

DOG1; YHR044C2-deoxyglucose-6-phosphate phosphatase 1; 2-DOG-6-P 1; 2-deoxyglucose-6-phosphatase 1; EC 3.1.3.68

Abbreviation

Recombinant Saccharomyces cerevisiae DOG1 protein

Gene Name

DOG1

UniProt

P38774

Expression Region

1-246aa

Organism

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

Target Sequence

MAEFSADLCLFDLDGTIVSTTVAAEKAWTKLCYEYGVDPSELFKHSHGARTQEVLRRFFPKLDDTDNKGVLALEKDIAHSYLDTVSLIPGAENLLLSLDVDTETQKKLPERKWAIVTSGSPYLAFSWFETILKNVGKPKVFITGFDVKNGKPDPEGYSRARDLLRQDLQLTGKQDLKYVVFEDAPVGIKAGKAMGAITVGITSSYDKSVLFDAGADYVVCDLTQVSVVKNNENGIVIQVNNPLTRA

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

Active on 2-DOG-6P, also very active on fructose-1P.

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

Active on 2-DOG-6P, also very active on fructose-1P.

Molecular Weight

29.1 kDa

References & Citations

"Molecular characterization of a gene that confers 2-deoxyglucose resistance in yeast."Sanz P., Randez-Gil F., Prieto J.A.Yeast 10:1195-1202 (1994)

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.