Recombinant Human Prefoldin subunit 5 (PFDN5)

Recombinant Human Prefoldin subunit 5 (PFDN5)

• CAS Number: 9000-83-3
• Gene Name: PFDN5
• UniProt: Q99471
• Expression Region: 2-154aa
• Organism: Homo sapiens
• Target Sequence: AQSINITELNLPQLEMLKNQLDQEVEFLSTSIAQLKVVQTKYVEAKDCLNVLNKSNEGKELLVPLTSSMYVPGKLHDVEHVLIDVGTGYYVEKTAEDAKDFFKRKIDFLTKQMEKIQPALQEKHAMKQAVMEMMSQKIQQLTALGAAQATAKA
• Tag: N-terminal GST-tagged
• Source: E.coli
• Field of Research: Epigenetics and Nuclear Signaling
• Assay Type: In Stock Protein
• Relevance: Binds specifically to cytosolic chaperonin (c-CPN) and transfers target proteins to it. Binds to nascent polypeptide chain and promotes folding in an environment in which there are many competing pathways for nonnative proteins. Represses the transcriptional activity of MYC.
• 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.
• Function: Binds specifically to cytosolic chaperonin (c-CPN) and transfers target proteins to it. Binds to nascent polypeptide chain and promotes folding in an environment in which there are many competing pathways for nonnative proteins. Represses the transcriptional activity of MYC.
• Molecular Weight: 44.2 kDa
• References & Citations: MM-1, a novel c-Myc-associating protein that represses transcriptional activity of c-Myc.Mori K., Maeda Y., Kitaura H., Taira T., Iguchi-Ariga S.M., Ariga H.J. Biol. Chem. 273:29794-29800 (1998)
• 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℃.