Recombinant Oncorhynchus mykiss Cytochrome P450 1A1 (cyp1a1), partial
Product Specifications
Product Name Alternative
(CYP1A2) (CYPIA1)
Abbreviation
Recombinant Oncorhynchus mykiss cyp1a1 protein, partial
Gene Name
Cyp1a1
UniProt
Q92110
Expression Region
149-465aa
Organism
Oncorhynchus mykiss (Rainbow trout) (Salmo gairdneri)
Target Sequence
SFATLEGTTPEYSCALEEHVCKEGEYLVKQLTSVMDVSGSFDPFRHIVVSVANVICGMCFGRRYSHDDQELLGLVNMSDEFGQVVGSGNPADFIPILRYLPNRTMKRFMDINDRFNNFVQKIVSEHYESYDKDNIRDITDSLIDHCEDRKLDENANIQVSDEKIVGIVNDLFGAGFDTISTALSWAVVYLVAYPEIQERLHQELKEKVGMIRTPRLSDKINLPLLEAFILEIFRHSSFLPFTIPHCTIKDTSLNGYFIPKDTCVFINQWQVNHDPELWKEPSSFNPDRFLSADGTELNKLEGEKVLVFGMDKRRCIG
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Cytochromes P450 are a group of heme-thiolate monooxygenases. They oxidize a variety of structurally unrelated compounds, including steroids, fatty acids, and xenobiotics.
Endotoxin
Not test
Purity
Greater than 85% 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
43.7 kDa
References & Citations
"Cloning, sequencing and functional expression of two trout CYP1A cDNAs in yeast." Bailey G., You L., Harttig U. Submitted (JAN-1997)
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
Partial
Available Sizes
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