Recombinant Human Luc7-like protein 3 (LUC7L3), partial

• Product Name Alternative:

  Cisplatin resistance-associated-overexpressed protein; Luc7AOkadaic acid-inducible phosphoprotein OA48-18cAMP regulatory element-associated protein 1 ; CRE-associated protein 1 ; CREAP-1

• Abbreviation:

  Recombinant Human LUC7L3 protein, partial

• Gene Name:

  LUC7L3

• UniProt:

  O95232

• Expression Region:

  1-79aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MISAAQLLDELMGRDRNLAPDEKRSNVRWDHESVCKYYLCGFCPAELFTNTRSDLGPCEKIHDENLRKQYEKSSRFMKV

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Epigenetics and Nuclear Signaling

• Relevance:

  Binds cAMP regulatory elent DNA sequence. May play a role in RNA splicing.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Binds cAMP regulatory element DNA sequence. May play a role in RNA splicing.

• Molecular Weight:

  13.3 kDa

• References & Citations:

  Identification of a family of DNA-binding proteins with homology to RNA splicing factors.Shipman K.L., Robinson P.J., King B.R., Smith R., Nicholson R.C.Biochem. Cell Biol. 84:9-19 (2006)

• Storage Conditions:

  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.

• Protein Length:

  Partial