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Recombinant Streptomyces viridosporus Probable hydrogen peroxide-inducible genes activator (oxyR)

Product Specifications

Product Name Alternative

OxyR; Probable hydrogen peroxide-inducible genes activator

Abbreviation

Recombinant Streptomyces viridosporus oxyR protein

Gene Name

OxyR

UniProt

Q9X5P2

Expression Region

1-312aa

Organism

Streptomyces viridosporus

Target Sequence

MRKRRRQPSLAQLRAFAAVAEHLHFRDAAAAIGMSQPALSGAVSALEESLGVTLLERTTRKVLLSPAGERLAARAKSVLAEVGALVEEADALQAPFTGVLRLGVIPTVAPYVLPTVLRLVHDRYPRLDLQVHEEQTASLLDGLTGGRLDLLLLAVPLGVPGVVELPLFDEDFVLVTPLEHGLGGREGIPRKALRELNLLLLDEGHCLRDQALDICREAGSAGVAATTTAAGLSTLVQLVAGGLGVTLLPHTAVQVETTRSGRLLTGRFADPAPGRRIALAMRTGAARAAEYEELAAALREAMRDLPVRIVRD

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Required for the induction of a regulon of hydrogen peroxide inducible genes such as catalase and glutathione-reductase.

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.

Molecular Weight

40.6 kDa

References & Citations

"Genetic organization and sequence analysis of three peroxide induced regulatory genes oxyR, ahpC and ahpX in Streptomyces viridosporus T7A, a lignocellulose degrading organism." Ramachandran S., Crawford D.L. Submitted (FEB-1999)

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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