Recombinant Bartonella henselae Lipoyl synthase (lipA)

MVTVVDRVTDRRLRHPEKAHRPDTSVQKKPDWIRVKAPTSQVYKETHGIVRAHKLVTVCEEAGCPNIGECWSQRHASFMILGEICTRACAFCNVATGIPFAVDENEPERVADAVARMELKHVVITSVDRDDLADGGAEHFAKVIYAIRRKAPKTTIEVLTPDFRHKDGALEIVVAAKPDVFNHNLETVPSKYLKVRPGARYFHSIRLLQRVKELDPTIFTKSGIMVGLGEERNEILQLMDDLRSADVDFMTIGQYLQPTRKHHPVIRFVPPEEFESFAKIGKVKGFLHMASNPLTRSSHHAGDDFAILQKARDEKFALQR

Catalyzes the radical-mediated insertion of two sulfur atoms into the C-6 and C-8 positions of the octanoyl moiety bound to the lipoyl domains of lipoate-dependent enzymes, thereby converting the octanoylated domains into lipoylated derivatives.

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.

Catalyzes the radical-mediated insertion of two sulfur atoms into the C-6 and C-8 positions of the octanoyl moiety bound to the lipoyl domains of lipoate-dependent enzymes, thereby converting the octanoylated domains into lipoylated derivatives.

"The louse-borne human pathogen Bartonella quintana is a genomic derivative of the zoonotic agent Bartonella henselae." Alsmark U.C.M., Frank A.C., Karlberg E.O., Legault B.-A., Ardell D.H., Canbaeck B., Eriksson A.-S., Naeslund A.K., Handley S.A., Huvet M., La Scola B., Holmberg M., Andersson S.G.E. Proc. Natl. Acad. Sci. U.S.A. 101:9716-9721 (2004)

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.