Recombinant Human G patch domain-containing protein 4 (GPATCH4), partial

MNVTPEVKSRGMKFAEEQLLKHGWTQGKGLGRKENGITQALRVTLKQDTHGVGHDPAKEFTNHWWNELFNKTAANLVVETGQDGVQIRSLSKETTRYNHPKPNLLYQKFVKMATLTSGGEKPNKDLESCSDDDNQGSKSPKILTDEMLLQACEGRTAHKAARLGITMKAKLARLEAQEQAFLARLKGQDP

A cytochrome P450 monooxygenase involved in the metabolism of endogenous polyunsaturated fatty acids (PUFAs) and their oxygenated derivatives (oxylipins) . Mechanistically, uses molecular oxygen inserting one oxygen atom into a substrate, and reducing the second into a water molecule, with two electrons provided by NADPH via cytochrome P450 reductase (CPR; NADPH-ferrihemoprotein reductase) . Catalyzes the hydroxylation of carbon hydrogen bonds, with preference for omega-1 and omega-2 positions. Hydroxylates (5Z,8Z,11Z,14Z) -eicosatetraenoic acid (arachidonate) predominantly at omega-2 position to form (18R) -hydroxyeicosatetraenoic acid (18R-HETE) . Exhibits omega-1 hydroxylase activity toward prostaglandin (PG) H1, PGH2 and PGI2. Catalyzes the epoxidation of double bonds of PUFAs, including docosahexaenoic and docosapentaenoic acids. Shows little activity against PGD2, PGE1, PGE2, PGF2alpha, and leukotriene B4.

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.

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.

"Identification of CYP4F8 in human seminal vesicles as a prominent 19-hydroxylase of prostaglandin endoperoxides." Bylund J., Hidestrand M., Ingelman-Sundberg M., Oliw E.H. J. Biol. Chem. 275:21844-21849 (2000)

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.