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Recombinant Drosophila pseudoobscura pseudoobscura Neutral ceramidase (CDase), partial

Product Specifications

Product Name Alternative

Acylsphingosine deacylase; N-acylsphingosine amidohydrolase

Abbreviation

Recombinant Drosophila pseudoobscura pseudoobscura CDase protein, partial

Gene Name

CDase

UniProt

Q29C43

Expression Region

24-490aa

Organism

Drosophila pseudoobscura pseudoobscura (Fruit fly)

Target Sequence

TYKVGVGRADITGPPVEINFMGYANIKQVGRGIHTRVFARAFVVEDEKGNRVAFVSADAGMMGYGLKREVIKRLQARYGNLYHTDNVAISGTHTHGAPGGFLMHLLYDISILGFVPQTFEVMAQGLYLCIKRATDNLVDGRIFLSKTTVLNVNINRSPTSYLRNPEEERAQYEHDTDKTLTQLRFVDLENNLLGAFNWYAVHATSMNNTNRLVTSDNVGYAALLLEKEYNPNKMPGKGKFVGAFCSSNLGDVSPNIMGPKCSISGNECDLLTSRCPAGEGECFASGPGRDMVESTQILGQRLADAALGLLNEQSQESTAREVTGDVRFIHQFVDMPNYNGSAYNPLSRKIDKIRGCQPAMGYSFAAGTTDGPGAFSFEQGTTTDNPMWNFVRDFIATPTQEDIKCHEPKPILLATGRATFPYEWQPKIVSDQLLKIGDVIIAAVPCEFTTMAGRRLRNQIRAAASAA

Tag

C-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Hydrolyzes the sphingolipid ceramide into sphingosine and free fatty acid at an optimal pH of 6.5-7.5. Acts as a key regulator of sphingolipid signaling metabolites by generating sphingosine at the cell surface

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

58.2 kDa

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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