Recombinant Human JmjC domain-containing protein 8 (JMJD8)
CAT:
399-CSB-EP847221HU-01
Size:
20 µg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human JmjC domain-containing protein 8 (JMJD8)
- CAS Number: 9000-83-3
- Gene Name: JMJD8
- UniProt: Q96S16
- Expression Region: 24-264aa
- Organism: Homo sapiens
- Target Sequence: EGDGGWRPGGPGAVAEEERCTVERRADLTYAEFVQQYAFVRPVILQGLTDNSRFRALCSRDRLLASFGDRVVRLSTANTYSYHKVDLPFQEYVEQLLHPQDPTSLGNDTLYFFGDNNFTEWASLFRHYSPPPFGLLGTAPAYSFGIAGAGSGVPFHWHGPGYSEVIYGRKRWFLYPPEKTPEFHPNKTTLAWLRDTYPALPPSARPLECTIRAGEVLYFPDRWWHATLNLDTSVFISTFLG
- Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: Developed Protein
- Relevance: Functions as a positive regulator of TNF-induced NF-kappa-B signaling. Regulates angiogenesis and cellular metabolism through interaction with PKM.
- Purity: Greater than 90% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Full Length of Mature Protein
- 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
- Molecular Weight: 34.8 kDa
- References & Citations: "JMJD8 is a positive regulator of TNF-induced NF-kappaB signaling." Yeo K.S., Tan M.C., Wong W.Y., Loh S.W., Lam Y.L., Tan C.L., Lim Y.Y., Ea C.K. Sci. Rep. 6:34125-34125 (2016)
- 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.