Recombinant Pig Saposin-B-Val (PSAP)
Product Specifications
Product Name Alternative
Cerebroside sulfate activator (CS-ACT) (Non-specific activator) (Sphingolipid activator protein 1) (SAP-1)
Abbreviation
Recombinant Pig PSAP protein
Gene Name
PSAP
UniProt
P81405
Expression Region
1-80aa
Organism
Sus scrofa (Pig)
Target Sequence
GDVCQDCIQMVTDLQNAVRTNSTFVEALVNHAKEECDRLGPGMADMCKNYISQYSEIAIQMMMHMQPKDICGLVGFCEEV
Tag
N-terminal 6xHis-Flag-tagged
Type
In Stock Protein
Source
Yeast
Field of Research
Metabolism
Relevance
Saposin-B stimulates the hydrolysis of galacto-cerebroside sulfate by arylsulfatase A (EC 3.1.6.8), GM1 gangliosides by beta-galactosidase (EC 3.2.1.23) and globotriaosylceramide by alpha-galactosidase A (EC 3.2.1.22) . Saposin-B forms a solubilizing complex with the substrates of the sphingolipid hydrolases.
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
Saposin-B stimulates the hydrolysis of galacto-cerebroside sulfate by arylsulfatase A (EC 3.1.6.8), GM1 gangliosides by beta-galactosidase (EC 3.2.1.23) and globotriaosylceramide by alpha-galactosidase A (EC 3.2.1.22) . Saposin-B forms a solubilizing complex with the substrates of the sphingolipid hydrolases.
Molecular Weight
11.9 kDa
References & Citations
"Porcine cerebroside sulfate activator: further structural characterization and disulfide identification." Stevens R.L., Faull K.F., Conklin K.A., Green B.N., Fluharty A.L. Biochemistry 32:4051-4059 (1993)
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
Available Sizes
Frequently Asked Questions
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