Recombinant Schistosoma japonicum Glutathione S-transferase class-mu 26 kDa isozyme

Product Specifications

Product Name Alternative

Sj26 antigen (SjGST) (GST 26)

Abbreviation

Recombinant Schistosoma japonicum GST 26 protein

UniProt

P08515

Expression Region

2-218aa

Organism

Schistosoma japonicum (Blood fluke)

Target Sequence

SPILGYWKIKGLVQPTRLLLEYLEEKYEEHLYERDEGDKWRNKKFELGLEFPNLPYYIDGDVKLTQSMAIIRYIADKHNMLGGCPKERAEISMLEGAVLDIRYGVSRIAYSKDFETLKVDFLSKLPEMLKMFEDRLCHKTYLNGDHVTHPDFMLYDALDVVLYMDPMCLDAFPKLVCFKKRIEAIPQIDKYLKSSKYIAWPLQGWQATFGGGDHPPK

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Conjugation of reduced glutathione to a wide number of exogenous and endogenous hydrophobic electrophiles.GST isoenzymes appear to play a central role in the parasite detoxification system. Other functions are also suspected including a role in increasing the solubility of haematin in the parasite gut.

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

Conjugation of reduced glutathione to a wide number of exogenous and endogenous hydrophobic electrophiles.; FUNCTION

Molecular Weight

30.4 kDa

References & Citations

"Insights into dynein motor domain function from a 3.3-A crystal structure." Schmidt H., Gleave E.S., Carter A.P. Nat. Struct. Mol. Biol. 19:492-497 (2012)

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.