Anaerobic sulfatase-maturating enzyme
Short name= AnSME
Ser-type sulfatase-activating enzyme
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Involved in 'Ser-type' sulfatase maturation under anaerobic conditions. Catalyzes the post-translational modification of serine ('Ser-72' in the arylsulfatase AtsA) into 3-oxoalanine (also known as C(alpha)-formylglycine (FGly)), by a free radical chemical mechanism initiated via the reductive cleavage of S-adenosyl-L-methionine (SAM) (By similarity).
Radical SAM superfamily, Anaerobic sulfatase-maturating enzyme family