Recombinant Schistosoma japonicum Glutathione S-transferase class-mu 26 kDa isozyme

• Product Name Alternative:

  Sj26 antigen (SjGST) (GST 26)

• Abbreviation:

  Recombinant Schistosoma japonicum GST 26 protein

• UniProt:

  P08515

• Expression Region:

  2-218aa

• Organism:

  Schistosoma japonicum (Blood fluke)

• Target Sequence:

  SPILGYWKIKGLVQPTRLLLEYLEEKYEEHLYERDEGDKWRNKKFELGLEFPNLPYYIDGDVKLTQSMAIIRYIADKHNMLGGCPKERAEISMLEGAVLDIRYGVSRIAYSKDFETLKVDFLSKLPEMLKMFEDRLCHKTYLNGDHVTHPDFMLYDALDVVLYMDPMCLDAFPKLVCFKKRIEAIPQIDKYLKSSKYIAWPLQGWQATFGGGDHPPK

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Conjugation of reduced glutathione to a wide number of exogenous and endogenous hydrophobic electrophiles.GST isoenzymes appear to play a central role in the parasite detoxification system. Other functions are also suspected including a role in increasing the solubility of haematin in the parasite gut.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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.

• Function:

  Conjugation of reduced glutathione to a wide number of exogenous and endogenous hydrophobic electrophiles.; FUNCTION

• Molecular Weight:

  30.4 kDa

• References & Citations:

  "Insights into dynein motor domain function from a 3.3-A crystal structure." Schmidt H., Gleave E.S., Carter A.P. Nat. Struct. Mol. Biol. 19:492-497 (2012)

• 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:

  Full Length of Mature Protein