Recombinant Cricetulus griseus Sialidase-2 (NEU2)

Product Specifications

Product Name Alternative

Cytosolic sialidase (N-acetyl-alpha-neuraminidase 2)

Abbreviation

Recombinant Cricetulus griseus ACTB protein

Gene Name

NEU2

UniProt

Q64393

Expression Region

1-379aa

Organism

Cricetulus griseus (Chinese hamster) (Cricetulus barabensis griseus)

Target Sequence

MATCPVLQKETLFQTGDYAYRIPALIYLSKQKTLLAFAEKRLTKTDEHADLFVLRRGSYNADTHQVQWQAEEVVTQAYLEGHRSMSPCPLYDKQTRTLFLFFIAVRGQISEHHQLQTGVNVTRLCHITSTDHGKTWSAVQDLTDTTIGSTHQDWATFGVGPGHCLQLRNTAGSLLVPAYAYRKQPPIHAPAPSAFCFLSHDHGSTWELGHFVSQNSLECQVAEVGTGAERVVYLNARSCLGARVQAQSPNSGLDFQDNQVVSKLVEPPKGCHGSVIAFPNPTSKADALDVWLLYTHPTDSRKRTNLGVYLNQKPLDPTTWSAPTLLATGICAYSDLQNMGHGPDGSPQFGCLYESNNYEEIVFLMFTLKQAFPAVFGAQ

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Metabolism

Relevance

Catalyzes the removal of sialic acid (N-acetylneuraminic acid) moities from glycoproteins, oligosaccharides and gangliosides.

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

44 kDa

References & Citations

"Characterization of cytosolic sialidase from Chinese hamster ovary cells: part I: cloning and expression of soluble sialidase in Escherichia coli." Burg M., Muthing J. Carbohydr. Res. 330:335-346 (2001)

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.