Recombinant Saccharomyces cerevisiae Dolichyl-phosphate-mannose--protein mannosyltransferase 3 (PMT3) , partial

Recombinant Saccharomyces cerevisiae Dolichyl-phosphate-mannose--protein mannosyltransferase 3 (PMT3) , partial

• CAS Number: 9000-83-3
• Gene Name: PMT3
• UniProt: P47190
• Expression Region: 304-602aa
• Organism: Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast)
• Target Sequence: LLSNSGPGDSTMPSLFQASLNGTKVGKGPRDVALGSSIISIKNQALGGALLHSHVQPFPEGSEQQQVTVYGYSDANNEWFFQRIRGVEPWTDAENKTIEFVKGGEMYRLMHRLTGKNLHTHEVPAPISKSEYEVSAYGDVDLGDYKDNWIIEIVEQVGEEDPTLLHPLSTSFRIKNSILGCYLAQSGKHLPEWGFRQGEVVCLKHASKRDKRTWWNIETHENERLPQGEDFVYPKTSFFRNFMQLNSAMMATNNALVPNPEKFDGIASSAWQWPTLNVGVRLCEWSEKSIKYFLLGSPA
• Tag: N-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Protein O-mannosyltransferase involved in O-glycosylation which is essential for cell wall rigidity. Forms a heterodimeric complex with PMT5 and more rarely with PMT1 to transfer mannose from Dol-P-mannose to Ser or Thr residues on proteins. Seems to have redundant activity to PMT2.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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: 39.6 kDa
• References & Citations: "PMT3 and PMT4, two new members of the protein-O-mannosyltransferase gene family of Saccharomyces cerevisiae." Immervoll T., Gentzsch M., Tanner W. Yeast 11:1345-1351 (1995)
• 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℃.