Recombinant Human Methionine-R-sulfoxide reductase B3 (MSRB3)

Product Specifications

Product Name Alternative

Deafness, Autosomal Recessive 74; DFNB74; FLJ36866; Methionine R sulfoxide reductase B mitochondrial; Methionine sulfoxide reductase B3; Methionine-R-sulfoxide reductase B3; MsrB3; MSRB3_HUMAN

Abbreviation

Recombinant Human MSRB3 protein

Gene Name

MSRB3

UniProt

Q8IXL7

Expression Region

1-185aa

Organism

Homo sapiens (Human)

Target Sequence

MSAFNLLHLVTKSQPVALRACGLPSGSCRDKKNCKVVFSQQELRKRLTPLQYHVTQEKGTESAFEGEYTHHKDPGIYKCVVCGTPLFKSETKFDSGSGWPSFHDVINSEAITFTDDFSYGMHRVETSCSQCGAHLGHIFDDGPRPTGKRYCINSAALSFTPADSSGTAEGGSGVASPAQADKAEL

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Catalyzes the reduction of free and protein-bound methionine sulfoxide to methionine. Isoform 2 is essential for hearing.

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 the reduction of free and protein-bound methionine sulfoxide to methionine. Isoform 2 is essential for hearing.

Molecular Weight

47 kDa

References & Citations

"Methionine sulfoxide reduction in mammals: characterization of methionine-R-sulfoxide reductases." Kim H.-Y., Gladyshev V.N. Mol. Biol. Cell 15:1055-1064 (2004)

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.