Recombinant Chlamydomonas reinhardtii Autolysin

EIYAGKPIDLRTIVYIMDFSSCKLSGWSAPATLTPEKVTSDMLRGASAPTNNLANYYGACSYEKTLFNPDNFLVLGPVPVPCIGGVTPPPRPPRPPRPPPRAGSTISSLSRRNDTYDDWWDLSKYCTASEQQAWERAAEAYAQAIVAQDPNSATGKKLQGILQWRERRRNIYILPPGVKCSWSGYADVTCTSATCSAYVRGYSDTNAMQVIMHEAMHNYGLEHAGRGTLEYGDATDVMGDFNKAGKGLLCPNAPNMYRIGWAKPINEPGVAPFQNATGAWGNLTAANFTTDPWIRGLVIPAQGTRDDNMIVVNVGAQSTRDGAMKATGAQAYYFSYRIKNTTAGGYDSGLTLDFHKKVLVHAYNGIQSERVFGFKSNLLDWGPNFQSRSNTWTSPFLAYNNGLGGGVRLVVQSTSDTQAVVDICRISENGKELSCDDGIDNDCDGLQDNEDPDCQ

Mediates digestion of the cell walls of the 2 mating type gametes during mating as a necessary prelude to cell fusion. This enzyme acts specifically on the framework proteins (inner wall) of the cell wall, cleaving several model peptides at specific sites.

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.

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.

Mediates digestion of the cell walls of the 2 mating type gametes during mating as a necessary prelude to cell fusion. This enzyme acts specifically on the framework proteins (inner wall) of the cell wall, cleaving several model peptides at specific sites.

"Primary structure and expression of a gamete lytic enzyme in Chlamydomonas reinhardtii: similarity of functional domains to matrix metalloproteases." Kinoshita T., Fukuzawa H., Shimada T., Saito T., Matsuda Y. Proc. Natl. Acad. Sci. U.S.A. 89:4693-4697 (1992)

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.