VNN1 Human

Source: Escherichia Coli.Filtered White lyophilized (freeze-dried) powder.Vanin 1 (VNN1) belongs to the vanin family of proteins, which share extensive sequence similarity with each other, and also with biotinidase. This family includes secreted and membrane-associated proteins, a few of which have been described to participate in hematopoietic cell trafficking. No biotinidase activity has been established for any of the vanin proteins; nevertheless, they possess pantetheinase activity, which may have a role in oxidative-stress response. VNN1 protein, like its mouse homolog, is probably a GPI-anchored cell surface molecule. The mouse VNN1 protein is expressed by the perivascular thymic stromal cells and regulates migration of T-cell progenitors to the thymus. VNN1 is an amidohydrolase which hydrolyzes specifically one of the carboamide linkages in D-pantetheine thus recycling pantothenic acid (vitamin B5) .VNN1 Human Recombinant produced in E.Coli is a single, non-glycosylated, polypeptide chain (Gln22-Gly491) containing 480 amino acids including a 10 aa His tag at N-terminus. The total calculated molecular mass is 53.5kDa.

Product Specifications

Product Name Alternative

Vanin 1, Vascular Non-Inflammatory Molecule 1, Pantetheine Hydrolase, EC 3.5.1.92, Vanin-1, HDLCQ8, Tiff66, Pantetheinase, Vannin 1, EC 3.5.1, VNN1.

Purification

Greater than 95.0% as determined by SDS-PAGE.

Components

VNN1 was filtered (0.4 μm) and lyophilized in 20mM Tris buffer, 50mM NaCl and 0.1% amisoft CS-22, pH 7.5.It is recommended to add deionized water to prepare a working stock solution of approximately 0.5mg/mL and let the lyophilized pellet dissolve completely. VNN1 is not sterile! Please filter the product by an appropriate sterile filter before using it in the cell culture.

Storage Conditions

Store lyophilized protein at -20°C. Aliquot the product after reconstitution to avoid repeated freezing/thawing cycles. Reconstituted protein can be stored at 4°C for a limited period of time; it does not show any change after two weeks at 4°C.

Amino Acids

MKHHHHHHASQDTFTAAVYE HAAILPNATL TPVSREEALA LMNRNLDILE GAITSAADQG AHIIVTPEDA IYGWNFNRDS LYPYLEDIPD PEVNWIPCNN RNRFGQTPVQ ERLSCLAKNN SIYVVANIGD KKPCDTSDPQ CPPDGRYQYN TDVVFDSQGK LVARYHKQNL FMGENQFNVP KEPEIVTFNT TFGSFGIFTC FDILFHDPAV TLVKDFHVDT IVFPTAWMNV LPHLSAVEFH SAWAMGMRVN FLASNIHYPS KKMTGSGIYA PNSSRAFHYD MKTEEGKLLL SQLDSHPSHS AVVNWTSYAS SIEALSSGNK EFKGTVFFDE FTFVKLTGVA GNYTVCQKDL CCHLSYKMSE NIPNEVYALG AFDGLHTVEG RYYLQICTLL KCKTTNLNTC GDSAETASTR FEMFSLSGTF GTQYVFPEVL LSENQLAPGE FQVSTDGRLF SLKPTSGPVL TVTLFGRLYE KDWASNASSG.