Recombinant human GALT protein
€0.00
In stock
SKU
ATGP1904
Description
GALT catalyzes the second step of the Leloir pathway of galactose metabolism, namely the conversion of uDP-glucose + galactose-1-phosphate to glucose-1-phosphate + uDP-galactose. The absence of this enzyme results in classic galactosemia in humans and can be fatal in the newborn period if lactose is not removed from the diet. The pathophysiology of galactosemia has not been clearly defined. Two transcript variants encoding different isoforms have been found for this gene. Recombinant human GALT protein, fused to His-tag at N-terminus, was expressed in E. coli and purified by using conventional chromatography techniquesAlternative Names
Galactose-1-phosphate uridylyltransferase, Gal-1-P uridylyltransferase, uDP-glucose--hexose-1-phosphate uridylyltransferaseConcentration
0.25mg/ml (determined by Bradford assay)Concentration
Liquid in. 20mM Tris-HCl buffer (pH 8.5) containing 0.2M NaCl, 10% glycerolStorage: Can be stored at +2C to +8C for 1 week. For long term storage, aliquot and store at -20C to -80C. Avoid repeated freezing and thawing cycles.
GALT catalyzes the second step of the Leloir pathway of galactose metabolism, namely the conversion of uDP-glucose + galactose-1-phosphate to glucose-1-phosphate + uDP-galactose. The absence of this enzyme results in classic galactosemia in humans and can be fatal in the newborn period if lactose is not removed from the diet. The pathophysiology of galactosemia has not been clearly defined. Two transcript variants encoding different isoforms have been found for this gene. Recombinant human GALT protein, fused to His-tag at N-terminus, was expressed in E. coli and purified by using conventional chromatography techniquesAlternative Names
Galactose-1-phosphate uridylyltransferase, Gal-1-P uridylyltransferase, uDP-glucose--hexose-1-phosphate uridylyltransferaseConcentration
0.25mg/ml (determined by Bradford assay)Concentration
Liquid in. 20mM Tris-HCl buffer (pH 8.5) containing 0.2M NaCl, 10% glycerolStorage: Can be stored at +2C to +8C for 1 week. For long term storage, aliquot and store at -20C to -80C. Avoid repeated freezing and thawing cycles.
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