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Recombinant Human Probable palmitoyltransferase ZDHHC12 (ZDHHC12), partial

Product Specifications

Product Name Alternative

DHHC domain-containing cysteine-rich protein 12; Zinc finger DHHC domain-containing protein 12; Zinc finger protein 400

Abbreviation

Recombinant Human ZDHHC12 protein, partial

Gene Name

ZDHHC12

UniProt

Q96GR4

Expression Region

65-140aa

Organism

Homo sapiens (Human)

Target Sequence

SLMDPGYVNVQPQPQEELKEEQTAMVPPAIPLRRCRYCLVLQPLRARHCRECRRCVRRYDHHCPWMENCVGERNHP

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Cancer

Relevance

Palmitoyltransferase that catalyzes the addition of palmitate onto various protein substrates. Has a palmitoyltransferase activity toward gephyrin/GPHN, regulating its clustering at synapses and its function in gamma-aminobutyric acid receptor clustering. Thereby, indirectly regulates GABAergic synaptic transmission. Negatively regulates NLRP3-driven inflammation. Catalyzes NLRP3 palmitoylation, leading to its degradation via the chaperone-mediated autophagy (CMA) process

Purity

Greater than 95% 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 8.189.

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

22.1 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

Frequently Asked Questions

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