Recombinant Pan troglodytes Acid ceramidase (ASAH1)
Product Specifications
Product Name Alternative
Acylsphingosine deacylase N-acylsphingosine amidohydrolase
Abbreviation
Recombinant Chimpanzee ASAH1 protein
Gene Name
ASAH1
UniProt
A5A6P2
Expression Region
22-395aa
Organism
Pan troglodytes (Chimpanzee)
Target Sequence
QHAPPWTEDCRKSTYPPSGPTYRGPVPWYTINLDLPPYKRWHELMLDKAPMLKVIVNSLKNMINTFVPSGKIVQVVDEKLPGLLGNFPGPFEEEMKGIAAVTDIPLGEIISFNIFYELFTICTSIVAEDKKGHLIHGRNMDFGVFLGWNINNDTWVITEQLKPLTVNLDFQRNNKTVFKASSFAGYVGMLTGFKPGLFSLSLNERFSINGGYLGILEWILGKKDAMWIGFLTRTVLENSTSYEEAKNLLTKTKILAPAYFILGGNQSGEGCVITRDRKESLDVYELDAKQGRWYVVQTNYDRWKHPFFLDDRRTPAKMCLNRTSQENISFETMYDVLSTKPVLNKLTVYTTLIDVTKGQFETYLRDCPDPCIGW
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Signal Transduction
Relevance
Hydrolyzes the sphingolipid ceramide into sphingosine and free fatty acid.
Endotoxin
Not test
Purity
Greater than 85% 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
Hydrolyzes the sphingolipid ceramide into sphingosine and free fatty acid.
Molecular Weight
47.7 kDa
References & Citations
"Mapping of chimpanzee full-length cDNAs onto the human genome unveils large potential divergence of the transcriptome." Sakate R., Suto Y., Imanishi T., Tanoue T., Hida M., Hayasaka I., Kusuda J., Gojobori T., Hashimoto K., Hirai M. Gene 399:1-10 (2007)
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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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