ELISA Recombinant Malonyl-CoA decarboxylase, mitochondrial(MLYCD)

Quantity: 200µg. Other Quantitys are also available. Please Inquire. In Stock: Yes Lead time: 3-7 working days Research Topic: Others Uniprot ID: O95822 Gene Names: O95822 Organism: Homo sapiens () AA Sequence: MDELLRRAVPPTPAYELREKTPAPAEGQCADFVSFYGGLAETAQRAELLGRLARGFGVDHGQVAEQSAGVLHLRQQQREAAVLLQAEDRLRYALVPRYRGLFHHISKLDGGVRFLVQLRADLLEAQALKLVEGPDVREMNGVLKGmLSEWFSSGFLNLERVTWHSPCEVLQKISEAEAVHPVKNWMDMKRRVGPYRRCYFFSHCSTPGEPLVVLHVALTGDISSNIQAIVKEHPPSETEEKNKITAAIFYSISLTQQGLQGVELGTFLIKRVVKELQREFPHLGVFSSLSPIPGFTKWLLGLLNSQTKEHGRNELFTDSECKEISEITGGPINETLKLLLSSSEWVQSEKLVRALQTPLMRLCAWYLYGEKHRGYALNPVANFHLQNGAVLWRINWMADVSLRGITGSCGLMANYRYFLEETGPNSTSYLGSKIIKASEQVLSLVAQFQKNSKL Expression Region: 40-493aa Sequence Info: FµLl Length of Mature Protein Source: E.coli Tag Info: N-terminal 10xHis-tagged and C-terminal Myc-tagged MW: 55.9 kDa Alternative Name(s): Relevance: Catalyzes the conversion of malonyl-CoA to acetyl-CoA. In the fatty acid biosynthesis MCD selectively removes malonyl-CoA and thus assures that methyl-malonyl-CoA is the only chain elongating substrate for fatty acid synthase and that fatty acids with mµLtiple methyl side chains are produced. In peroxisomes it may be involved in degrading intraperoxisomal malonyl-CoA, which is generated by the peroxisomal beta-oxidation of odd chain-length dicarboxylic fatty acids. Plays a role in the metabolic balance between glucose and lipid oxidation in muscle independent of alterations in insµLin signaling. May play a role in controlling the extent of ischemic injury by promoting glucose oxidation. Reference: "MCD encodes peroxisomal and cytoplasmic forms of malonyl-CoA decarboxylase and is mutated in malonyl-CoA decarboxylase deficiency." Sacksteder K.A., Morrell J.C., Wanders R.J.A., Matalon R., GoµLd S.J. J. Biol. Chem. 274:24461-24468(1999) Purity: Greater than 90% as determined by SDS-PAGE. Storage Buffer: Tris-based buffer，50% glycerol 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.