Size:100ug. Other sizes are also available. For further information, please contact us.
Research Areas:Others
Uniprot ID:P52867
Gene Names:PMT5
Organism:Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast)
AA Sequence:SVHIKTLNVNGISSSFFPAEFRKTLKYNNVIKETVAEVAVGSAVSLNHVGTAGGYLHSHLHNYPAGSMQQQVTLYPHIDQNNKWIIELAEHPNENVTSFQNLTDGTIIKLRQLKNGCRLHSHDHKPPVSQNADWQKEVSCYGYEGFEGDINDDWIIEIDKKRSEPGPAQEHIRAIETKFRLKHYLTGCYLFSHPEKLPEWGFGQQEVTCAYFAREDLTSWYIEENENEISLPNPEKVSYKKMSFWQKFVAIHKFMFYLNNYMDTSHAYSSEPKTWPLMLRGIDFWNENGREVYFLGNA
Expression Region:286-583aa
Sequence Info:Partial
Source:E.coli
Tag Info:N-terminal 6xHis-tagged
MW:38.6 kDa
Alternative Name(s):PMT5; YDL093W; D2399; Dolichyl-phosphate-mannose--protein mannosyltransferase 5; EC 2.4.1.109
Relevance:Protein O-mannosyltransferase involved in O-glycosylation which is essential for cell wall rigidity. Forms a heterodimeric complex with PMT3 and more rarely with PMT2 to transfer mannose from Dol-P-mannose to Ser or Thr residues on proteins.
Reference:"The sequence of a 16,691 bp segment of Saccharomyces cerevisiae chromosome IV identifies the DUN1, PMT1, PMT5, SRP14 and DPR1 genes, and five new open reading frames." Boskovic J., Soler-Mira A., Garcia-Cantalejo J.M., Ballesta J.P.G., Jimenez A., Remacha M.A. Yeast 12:1377-1384(1996)
Purity:Greater than 85% as determined by SDS-PAGE.
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.
Storage: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?.
Notes:Repeated freezing and thawing is not recommended. Store working aliquots at 4? for up to one week.
Function:
Involvement in disease:
Subcellular Location:
Protein Families:
Tissue Specificity:
Paythway:
HGNC Database Link:
UniGene Database Link:
KEGG Database Link:
STRING Database Link:
OMIM Database Link:
Lead Time Guidance:3-7 business days