Analytical Data
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Gene name
fat-1
- Application
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Species
Caenorhabditis briggsae
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Source
E. coli
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Tag
N- His-SUMO
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Purity
Greater than 90% as determined by SDS-PAGE.
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Uniprot
A8WQT8
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Expression Region
1-399aa
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Molecular Weight
59.2 kDa
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Endotoxin
< 1.0 EU per μg protein as determined by the LAL method.
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Form
Freeze-dried powder
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Buffer formulation
PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300.
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Reconstitution
Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.
- Customization
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Stability Test
The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37℃ for 48h, and no obvious degradation and precipitation were observed. The loss rate isless than 8% within the expiration date under appropriate storage condition.
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Storage & Shelf Life
Samples are stable for up to twelve months from date of receipt at -20℃ to -80℃. Store it under sterile conditions at -20℃ to -80℃. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.
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Shipping
In general, recombinant proteins are supplied as lyophilized powder and shipped at ambient temperature. For bulk packages, the proteins are provided as frozen liquid and shipped with blue ice, unless otherwise requested by the customer.
Quality inspection process
Related Products
Protein Description
The fat-1 gene, originally identified in C. elegans, encodes a unique enzyme that catalyzes the conversion of ω-6 to ω-3 fatty acids, thus facilitating the endogenous synthesis of beneficial omega-3 fatty acids such as alpha-linolenic acid (ALA) from omega-6 precursors. This characteristic makes fat-1 an attractive target for metabolic engineering and nutritional enhancement in various organisms, including plants and animals. The presence of omega-3 fatty acids is crucial for human health, as they are linked to reduced inflammation, improved cardiovascular health, and better cognitive function. Given the typical Western diet's imbalance, which often features high levels of omega-6 relative to omega-3, research into fat-1 has gained immense relevance. Scientists have explored the potential of fat-1 to create transgenic organisms that can produce omega-3 fatty acids in more significant quantities than what is typically possible through traditional dietary sources. Studies have demonstrated that expression of the fat-1 gene can lead to elevated levels of omega-3 fatty acids in various models, including mice and plants. The promise of fat-1 reprogramming as a sustainable solution to boost omega-3 intake aligns with global health initiatives aimed at improving dietary balance and preventing chronic diseases. Overall, the fat-1 recombinant protein serves as a crucial tool in nutritional biotechnology, with the potential to significantly impact public health and environmental sustainability through the development of omega-3-rich food sources.
