Recombinant Mouse Putative hydrolase RBBP9 (Rbbp9)

Recombinant Mouse Putative hydrolase RBBP9 (Rbbp9)

• CAS Number: 9000-83-3
• Gene Name: Rbbp9
• UniProt: O88851
• Expression Region: 1-186aa
• Organism: Mus musculus
• Target Sequence: MASPNKAVIVPGNGGGDVATHGWYGWVKKGLEQIPGFQCLAKNMPDPITARESIWLPFMETELHCDEKTIIIGHSSGAIAAMRYAETHQVYALVLVSAYTSDLGDENERASGYFSRPWQWEKIKANCPHIVQFGSTDDPFLPWKEQQEVADRLDAKLYKFTDRGHFQNTEFHELISVVKSMLKGPE
• Tag: C-terminal 6xHis-tagged
• Source: Yeast
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Serine hydrolase whose substrates have not been identified yet. May negatively regulate basal or autocrine TGF-beta signaling by suppressing SMAD2-SMAD3 phosphorylation. May play a role in the transformation process due to its capacity to confer resistance to the growth-inhibitory effects of TGF-beta through interaction with RB1 and the subsequent displacement of E2F1.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 22.4 kDa
• References & Citations: "The transcriptional landscape of the mammalian genome." Carninci P., Kasukawa T., Katayama S., Gough J., Frith M.C., Maeda N., Oyama R., Ravasi T., Lenhard B., Wells C., Kodzius R., Shimokawa K., Bajic V.B., Brenner S.E., Batalov S., Forrest A.R., Zavolan M., Davis M.J. Hayashizaki Y. Science 309:1559-1563 (2005)
• 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℃.