Cat: PA1000-1438

Recombinant Human HK3 Protein,His

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Analytical Data

  • Gene name

    HK3

  • Application

    SPRMSTBLIITCELISACELL ASSAYDRUG SCREENING

  • Alternative Names

    HK3;Hexokinase-3

  • Species

    Human

  • Source

    E. coli

  • Tag

    His tag N-Terminus

  • Purity

    Greater than 90% as determined by SDS-PAGE.

  • Uniprot

    P52790

  • Expression Region

    1-923aa

  • AA Sequence

    MDSIGSSGLRQGEETLSCSEEGLPGPSDSSELVQECLQQFKVTRAQLQQI QASLLGSMEQALRGQASPAPAVRMLPTYVGSTPHGTEQGDFVVLELGATG ASLRVLWVTLTGIEGHRVEPRSQEFVIPQEVMLGAGQQLFDFAAHCLSEF LDAQPVNKQGLQLGFSFSFPCHQTGLDRSTLISWTKGFRCSGVEGQDVVQ LLRDAIRRQGAYNIDVVAVVNDTVGTMMGCEPGVRPCEVGLVVDTGTNAC YMEEARHVAVLDEDRGRVCVSVEWGSFSDDGALGPVLTTFDHTLDHESLN PGAQRFEKMIGGLYLGELVRLVLAH LARCGVLFGGCTSPALLSQGSILLEHVAEMEDPSTGAARVHAILQDLGLS PGASDVELVQHVCAAVCTRAAQLCAAALAAVLSCLQHSREQQTLQVAVAT GGRVCERHPRFCSVLQGTVMLLAPECDVSLIPSVDGGGRGVAMVTAVAAR LAAHRRLLEETLAPFRLNHDQLAAVQAQMRKAMAKGLRGEASSLRMLPTF VRATPDGSERGDFLALDLGGTNFRVLLVRVTTGVQITSEIYSIPETVAQG SGQQLFDHIVDCIVDFQQKQGLSGQSLPLGFTFSFPCRQLGLDQGILLNW TKGFKASDCEGQDVVSLLREAITRRQAVELNVVAIVNDTVGTMMSCGYED PRCEIGLIVGTGTNACYMEELRNVAGVPGDSGRMCINMEWGAFGDDGSLA MLSTRFDASVDQASINPGKQRFEKMISGMYLGEIVRHILLHLTSLGVLFR GQQIQRLQTRDIFKTKFLSEIESDSLALRQVRAILEDLGLPLTSDDALMV LEVCQAVSQRAAQLCGAGVAAVVEKIRENRGLEELAVSVGVDGTLYKLHP RFSSLVAATVRELAPRCVVTFLQSEDGSGKGAALVTAVACRLAQLTRVLE HHHHHH

  • Molecular Weight

    100 kDa

  • Endotoxin

    < 1.0 EU per μg protein as determined by the LAL method.

  • Form

    Freeze-dried powder

  • Buffer formulation

    PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300.

  • Reconstitution

    Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.

  • Customization

    Site-directed mutagenesis Custom tag design Custom buffer formulation Custom full-length protein production

  • 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.

  • 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.

  • 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

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Protein Description

HK3 (Hexokinase 3) is a vital enzyme that plays a significant role in glucose metabolism and ATP production, primarily in brain and pancreatic tissues. Its involvement in cellular energy homeostasis has attracted research interest, particularly concerning its potential implications in metabolic disorders and cancer. Aberrant expression or dysfunction of HK3 has been correlated with various pathological conditions, including diabetes and tumorigenesis. Given its central role in the Warburg effect, where cancer cells preferentially utilize glycolysis over oxidative phosphorylation, HK3 presents itself as a promising therapeutic target. Recent studies have focused on the structural and functional characterization of recombinant HK3 proteins to elucidate their mechanisms of action, substrate specificity, and regulatory pathways. These investigations have enabled the development of potential inhibitors or modulators that may help reestablish normal metabolic functions in diseased states. Furthermore, understanding HK3’s interactions within metabolic networks is crucial for identifying biomarkers for early disease detection and therapeutic monitoring. As the exploration of HK3 continues, insights from these studies could pave the way for innovative strategies in managing metabolic diseases and cancer treatment.

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