O15527

4968

39.61 kDa

40 kDa

HMMH, MUTM, OGH1, HOGG1

Testing in process

Lyophilized protein should be stored at -20°C for 1 year. Upon reconstitution, store at 2°C to 8°C for up to 1 week. Further dilute in a buffer containing a carrier protein or stabilizer (e.g. 0.1% BSA, 10%FBS, 5%HSA or 5% trehalose solution), protei

>98% as determined by SDS-PAGE. Ni-NTA chromatography

His-tag at the C-terminus

Escherichia coli

OGG1, also known as 8-oxoguanine glycosylase, is the primary enzyme responsible for the excision of 7,8-dihydro-8-oxoguanine (8-oxoG) , and is also a mutagenic base byproduct which occurs as a result of exposure to reactive oxygen species (ROS). This protein is a DNA glycosylase enzyme involved in base excision repair. Additionally, OGG1 has a beta lyase activity that nicks DNA 3' to the lesion.

The protein was lyophilized from a 0.2 µm filtered solution containing 1X PBS, pH 7.4.

It is recommended to reconstitute the lyophilized protein in sterile H2O to a concentration not less than 100 μg/mL and incubate the stock solution for at least 20 min to ensure sufficient re-dissolved.

<0.1 EU per 1 μg of the protein by the LAL method.

Cell culture,Elisa

MPARALLPRRMGHRTLASTPALWASIPCPRSELRLDLVLPSGQSFRWREQSPAHWSGVLADQVWTLTQTEEQLHCTVYRGDKSQASRPTPDELEAVRKYFQLDVTLAQLYHHWGSVDSHFQEVAQKFQGVRLLRQDPIECLFSFICSSNNNIARITGMVERLCQAFGPRLIQLDDVTYHGFPSLQALAGPEVEAHLRKLGLGYRARYVSASARAILEEQGGLAWLQQLRESSYEEAHKALCILPGVGTKVADCIC