Recombinant Human AtaXIn-7 (ATXN7) , partial

Recombinant Human AtaXIn-7 (ATXN7) , partial

• CAS Number: 9000-83-3
• Gene Name: ATXN7
• UniProt: O15265
• Expression Region: 79-401aa
• Organism: Homo sapiens
• Target Sequence: GERRPLPSPEVMLGQSWNLWVEASKLPGKDGTELDESFKEFGKNREVMGLCREDMPIFGFCPAHDDFYLVVCNDCNQVVKPQAFQSHYERRHSSSSKPPLAVPPTSVFSFFPSLSKSKGGSASGSNRSSSGGVLSASSSSSKLLKSPKEKLQLRGNTRPMHPIQQSRVPHGRIMTPSVKVEKIHPKMDGTLLKSAVGPTCPATVSSLVKPGLNCPSIPKPTLPSPGQILNGKGLPAPPTLEKKPEDNSNNRKFLNKRLSEREFDPDIHCGVIDLDTKKPCTRSLTCKTHSLTQRRAVQGRRKRFDVLLAEHKNKTREKELIRH
• Tag: C-terminal 6xHis-Myc-tagged
• Source: Yeast
• Field of Research: Neuroscience
• Assay Type: Developed Protein
• Relevance: Acts as component of the STAGA transcription coactivator-HAT complex. Mediates the interaction of STAGA complex with the CRX and is involved in CRX-dependent gene activation. Necessary for microtubule cytoskeleton stabilization.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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: 39.4 kDa
• References & Citations: "AtaXIn-7 associates with microtubules and stabilizes the cytoskeletal network." Nakamura Y., Tagawa K., Oka T., Sasabe T., Ito H., Shiwaku H., La Spada A.R., Okazawa H. Hum. Mol. Genet. 21:1099-1110 (2012)
• 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℃.