Recombinant Mouse Acid ceramidase (Asah1), partial

Product Specifications

Product Name Alternative

Acylsphingosine deacylase N-acylsphingosine amidohydrolase

Abbreviation

Recombinant Mouse Asah1 protein, partial

Gene Name

Asah1

UniProt

Q9WV54

Expression Region

19-141aa

Organism

Mus musculus (Mouse)

Target Sequence

QAQDVPPWTEDCRKSTYPPSGPTYRGPVPWHTINLDLPPYKRWHELLAQKAPALRILVNSITSLVNTFVPSGKLMKMVDQKLPGMIGSLPDPFGEEMRGIADVTGIPLGEIISFNIFYELFTM

Tag

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

Type

Developed Protein

Source

In vitro E.coli expression system

Field of Research

Signal Transduction

Relevance

Hydrolyzes the sphingolipid ceramide into sphingosine and free fatty acid.

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

Hydrolyzes the sphingolipid ceramide into sphingosine and free fatty acid.

Molecular Weight

33.8 kDa

References & Citations

"Molecular cloning and characterization of a human cDNA and gene encoding a novel acid ceramidase-like protein."Hong S.-B., Li C.-M., Rhee H.-J., Park J.-H., He X., Levy B., Yoo O.J., Schuchman E.H.Genomics 62:232-241 (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.