| Species : | Human | 
                                
                                    | Source : | E.coli | 
                                
                                    | Tag : | His | 
                                
                                    | Protein Length : | 1-370 aa | 
                                
                                    | Description : | HAO1, also known as glycolate oxidase, is a member of the superfamily of the alpha hydroxy acid oxidases(HAO) enzymes. It catalyzes the FMN mediated oxidation of glycolate to glyoxylate and glyoxylate to oxalate with reduction of oxygen to hydrogen peroxide. It is most highly expressed in liver and pancreas and is most active on twocarbon substrates such as glycolate. Recently, it has been identified as a major contributor to hyperoxaluria, a disorder in which large deposits of calcium oxalate form kidney stones. | 
                                
                                    | Form : | Liquid. 20mM Tris-HCl buffer (pH8.0) containing 20% glycerol, 0.5M NaCl | 
                                
                                    | Molecular Weight : | 45.0 kDa(406aa), confirmed by MALDI-TOF | 
                                
                                    | Purity : | > 95% by SDS - PAGE | 
                                
                                    | Concentration : | 1.0 mg/ml (determined by Bradford assay) | 
                                
                                    | Sequences of amino acids : | MRGSHHHHHH GMASMTGGQQ MGRDLYDDDD KDRWGSMLPR LICINDYEQH AKSVLPKSIY DYYRSGANDE ETLADNIAAF SRWKLYPRMLRNVAETDLST SVLGQRVSMP ICVGATAMQR MAHVDGELAT VRACQSLGTG MMLSSWATSS IEEVAEAGPE ALRWLQLYIY KDREVTKKLVRQAEKMGYKA IFVTVDTPYL GNRLDDVRNR FKLPPQLRMK NFETSTLSFS PEENFGDDSG LAAYVAKAID PSISWEDIKW LRRLTSLPIVAKGILRGDDA REAVKHGLNG ILVSNHGARQ LDGVPATIDV LPEIVEAVEG KVEVFLDGGV RKGTDVLKAL ALGAKAVFVG RPIVWGLAFQGEKGVQDVLE ILKEEFRLAM ALSGCQNVKV IDKTLVRKNP LAVSKI | 
                                
                                    | Storage : | Can be stored at +4°C short term (1-2 weeks). For long term storage, aliquot and store at -20°C or -70°C.Avoid repeated freezing and thawing cycles. |