Recombinant Mouse ATP synthase subunit C lysine N-methyltransferase (Atpsckmt)

• CAS Number:

  9000-83-3

• Gene Name:

  Atpsckmt

• UniProt:

  Q9D1Z3

• Expression Region:

  1-247aa

• Organism:

  Mus musculus

• Target Sequence:

  MERVGTPEEERQAGPVLPTSLESDSSKRTSWGFLITGVVGGALLTVYAVATPFITPALRKVCLPFVPATSKQVENVVRMLRHRRGPLVDIGSGDGRIVIAAAKEGFPAVGYELNPWLVWYSRYRAWRAGVHGSAKFYISDLWKVTFAQYSNVVIFGVPQMMPQLEKKLELELEDGARVIACRFPFPRWTPDHTTGEGIDTVWAYDMSAQRGRGGRPNQEWVGQKNLSETAGLQASSSETRSKLLDVE

• Tag:

  N-terminal 10xHis-tagged

• Source:

  in vitro E.coli expression system

• Field of Research:

  Others

• Assay Type:

  CF Transmembrane Protein & Developed Protein

• Relevance:

  Mitochondrial protein-lysine N-methyltransferase that trimethylates ATP synthase subunit C, ATP5MC1 and ATP5MC2. Trimethylation is required for proper incorporation of the C subunit into the ATP synthase complex and mitochondrial respiration. Promotes chronic pain. Involved in persistent inflammatory and neuropathic pain: methyltransferase activity in the mitochondria of sensory neurons promotes chronic pain via a pathway that depends on the production of reactive oxygen species (ROS) and on the engagement of spinal cord microglia.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Bioactivity:

  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:

  28.9 kDa

• 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℃.