Recombinant Mouse Ribosyldihydronicotinamide dehydrogenase [quinone] (Nqo2)

• Product Name Alternative:

  (NRH dehydrogenase [quinone] 2) (NRH:quinone oxidoreductase 2) (Quinone reductase 2) (QR2)

• Abbreviation:

  Recombinant Mouse Nqo2 protein

• Gene Name:

  Nqo2

• UniProt:

  Q9JI75

• Expression Region:

  1-231aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  MAGKKVLIVYAHQEPKSFNGSLKKVAVEELSKQGCTVTVSDLYSMNFEPRATRNDITGAPSNPDVFSYGIETHEAYKKKALTSDIFEEQRKVQEADLVIFQFPLYWFSVPAILKGWMDRVLCRGFAFDIPGFYDSGFLKGKLALLSLTTGGTAEMYTKDGVSGDFRYFLWPLQHGTLHFCGFKVLAPQISFGLDVSSEEERKVMLASWAQRLKSIWKEEPIHCTPPWYFQE

• Tag:

  N-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  The enzyme apparently serves as a quinone reductase in connection with conjugation reactions of hydroquinones involved in detoxification pathways as well as in biosynthetic processes such as the vitamin K-dependent gamma-carboxylation of glutamate residues in prothrombin synthesis.

• 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.

• Molecular Weight:

  32.3 kDa

• References & Citations:

  Mouse NRH:quinone oxidoreductase (NQO2) cloning of cDNA and gene- and tissue-specific expression.Long D.J. II, Jaiswal A.K.Gene 252:107-117 (2000)

• 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