Recombinant Bacteroides fragilis Biotin biosynthesis bifunctional protein BioAB (bioB)

MTIEEIKNQVLQGTAISREQAEWLALYPRKEELYDAAHDITTACASQEFDMCSIINARSGRCPENCKWCAQSSHYKTKADVYDLVSADECLRQAKYNEAQGVNRFSLVTSGRKPSPKNMKELCVAARRMRRHSSIRLCASLGLLDEEELQALYDAGVTRYHCNLETAPSHFDSLCTTHTQEQKLKTLHAARRVGMDLCCGGIIGMGETVEQRIEFAFTLRDLNIQSIPINLLQPIPGTPLEHQSPLSEEEILTTVALFRFINPAAYLRFAGGRSQLTPEAVRKSLYIGINSAIVGDLLTTLGSKVSDDKEMILSEGYHFADSQFDREHLWHPYTSTSNPLPVYKVKRADGATITLESGQTLIEGMSSWWCAVHGYNHPILNQAVQDQLSRMSHVMFGGLTHDPAIELGKLLLPLVPPSMQKIFYADSGSVAVEVALKMAVQYWYAAGKPEKNNFVTIRNGYHGDTWNAMSVCDPVTGMHSIFGSALPIRHFLPAPSSRFGDEWNPEDIRPLEYLLEKHADELAAFILEPIVQGAGGMRFYHPEYLKEAARLCHRYGVLLIFDEIATGFGRTGKLFAWEHAGVEPDIMCIGKALTGGYMTLSAVLTTNEVADCISNHAPGAFMHGPTFMGNPLACAVACASVRLLLTSGWQENVKRIEAQLNRELAPARELPQVADVRVLGAIGVIEMKEPVNMAYLQRRFVEEGIWLRPFGKLIYVMPPFIITPEQLTKLTEGMIRIISNGLPGSQTK

Catalyzes two activities which are involved in the biotine biosynthesis: the conversion of dethiobiotin (DTB) to biotin by the insertion of a sulfur atom into dethiobiotin via a radical-based mechanism, and the transfer of the alpha-amino group from S-adenosyl-L-methionine (SAM) to 7-keto-8-aminopelargonic acid (KAPA) to form 7, 8-diaminopelargonic acid (DAPA).

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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

"Extensive DNA inversions in the B. fragilis genome control variable gene expression." Cerdeno-Tarraga A.-M., Patrick S., Crossman L.C., Blakely G., Abratt V., Lennard N., Poxton I., Duerden B., Harris B., Quail M.A., Barron A., Clark L., Corton C., Doggett J., Holden M.T.G., Larke N., Line A., Lord A. Parkhill J. Science 307:1463-1465 (2005)

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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.