Recombinant Lactobacillus salivarius Enolase (eno)

Recombinant Lactobacillus salivarius Enolase (eno)

• CAS Number: 9000-83-3
• Gene Name: eno
• UniProt: Q1WSY0
• Expression Region: 1-441aa
• Organism: Ligilactobacillus salivarius (strain UCC118) (Lactobacillus salivarius)
• Target Sequence: MSAITEIYAREVLDSRGNPTVEAEVYTQDGGFGRGIVPSGASTGEHEAVELRDGDKDRYMGKGVTKAVANVNDIIAKEIVGYEVTDQVAIDKAMIALDGTPNKGKLGANAILAVSIAVARAAADELQVPLYNYIGGFNAHVLPTPMMNVINGGAHSDNKVDFQEFMIMPVGAPTVKEAIRMGSETFHHLQKLLAADGKVTSVGDEGGFAPDFANNEEPLEYLIKAIEAAGYKPGKDIAIAVDVASSELWDNDSKKYKLRWSTGEEFTTEEFIKYLEGLVAKYPIISIEDPIDENNWDDWVTITSELGKKVQLVGDDFFVTNTEYLRKGIKMGAANSILIKVNQIGTLTETMEAIEMAKEAGYTAIVSHRSGETEDTTIADLVVATNAGQIKTGSMSRTDRLAKYNQLMRIEDQLTDLVAKYKGINSFYNLSEQARQDIINK
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Catalyzes the reversible conversion of 2-phosphoglycerate into phosphoenolpyruvate. It is essential for the degradation of carbohydrates via glycolysis.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 55.5 kDa
• References & Citations: "Multireplicon genome architecture of Lactobacillus salivarius." Claesson M.J., Li Y., Leahy S., Canchaya C., van Pijkeren J.P., Cerdeno-Tarraga A.M., Parkhill J., Flynn S., O'Sullivan G.C., Collins J.K., Higgins D., Shanahan F., Fitzgerald G.F., van Sinderen D., O'Toole P.W. Proc. Natl. Acad. Sci. U.S.A. 103:6718-6723 (2006)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.