Recombinant Danio rerio Superoxide dismutase [Cu-Zn] (sod1)

Product Specifications

Product Name Alternative

Sod1; cuzn; Superoxide dismutase [Cu-Zn]; EC 1.15.1.1

Abbreviation

Recombinant Zebrafish SOD1 protein

Gene Name

Sod1

UniProt

O73872

Expression Region

1-154aa

Organism

Danio rerio (Zebrafish) (Brachydanio rerio)

Target Sequence

MVNKAVCVLKGTGEVTGTVYFNQEGEKKPVKVTGEITGLTPGKHGFHVHAFGDNTNGCISAGPHFNPHDKTHGGPTDSVRHVGDLGNVTADASGVAKIEIEDAMLTLSGQHSIIGRTMVIHEKEDDLGKGGNEESLKTGNAGGRLACGVIGITQ

Tag

N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Destroys radicals which are normally produced within the cells and which are toxic to biological systems.

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

Destroys radicals which are normally produced within the cells and which are toxic to biological systems.

Molecular Weight

37.1 kDa

References & Citations

"Comparative effects of dietary methylmercury on gene expression in liver, skeletal muscle, and brain of the zebrafish (Danio rerio) ." Gonzalez P., Dominique Y., Massabuau J.C., Boudou A., Bourdineaud J.P. Environ. Sci. Technol. 39:3972-3980 (2005)

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.