Recombinant Arabidopsis thaliana UDP-glycosyltransferase 89C1 (UGT89C1)

MTTTTTKKPHVLVIPFPQSGHMVPHLDLTHQILLRGATVTVLVTPKNSSYLDALRSLHSPEHFKTLILPFPSHPCIPSGVESLQQLPLEAIVHMFDALSRLHDPLVDFLSRQPPSDLPDAILGSSFLSPWINKVADAFSIKSISFLPINAHSISVMWAQEDRSFFNDLETATTESYGLVINSFYDLEPEFVETVKTRFLNHHRIWTVGPLLPFKAGVDRGGQSSIPPAKVSAWLDSCPEDNSVVYVGFGSQIRLTAEQTAALAAALEKSSVRFIWAVRDAAKKVNSSDNSVEEDVIPAGFEERVKEKGLVIRGWAPQTMILEHRAVGSYLTHLGWGSVLEGMVGGVMLLAWPMQADHFFNTTLIVDKLRAAVRVGENRDSVPDSDKLARILAESAREDLPERVTLMKLREKAMEAIKEGGSSYKNLDELVAEMCL

Flavonol 7-O-rhamnosyltransferase that acts on kaempferol 3-O-glucoside and other 3-O-glycosylated flavonols like quercetin 3-O-glucoside, quercetin 3-O-galactoside and isorhamnetin 3-O-glucoside. Shows a strict specificity for UDP-rhamnose as donor and does not act on flavonol aglycones or 3-O-glycosylated anthocyanins.

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.

Flavonol 7-O-rhamnosyltransferase that acts on kaempferol 3-O-glucoside and other 3-O-glycosylated flavonols like quercetin 3-O-glucoside, quercetin 3-O-galactoside and isorhamnetin 3-O-glucoside. Shows a strict specificity for UDP-rhamnose as donor and does not act on flavonol aglycones or 3-O-glycosylated anthocyanins.

"Phylogenetic analysis of the UDP-glycosyltransferase multigene family of Arabidopsis thaliana." Li Y., Baldauf S., Lim E.K., Bowles D.J. J. Biol. Chem. 276:4338-4343 (2001)

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.