Recombinant Xenopus tropicalis Transcription factor Sox-1 (sox1)

Recombinant Xenopus tropicalis Transcription factor Sox-1 (sox1)

• CAS Number: 9000-83-3
• Gene Name: sox1
• UniProt: A2TED3
• Expression Region: 1-401aa
• Organism: Xenopus tropicalis (Western clawed frog) (Silurana tropicalis)
• Target Sequence: MYSMMMETDLHSPGVQPPSNTGQTGGGGGNKANQDRVKRPMNAFMVWSRGQRRKMAQENPKMHNSEISKRLGAEWKVMSEAEKRPFIDEAKRLRALHMKEHPDYKYRPRRKTKTLLKKDKYSLAGGLLHAAGGGHMGVGLSPGGGGGGTGGVVVQRLESPGSGASAGGYAHMNGWANGAYPGSVAAAAAAAMMQEAQLAYSQQQQQHPGSGGHHPHHHPHHPHHHPHHHPHHNPTPHPPPPPPQPMHRYDMSALQYSPLPGAQTYMTASPSGYGALGYSSSQQQHQGSPSSAAVAAAAAAAAAAAASSGALGALGSLVKSEPSVSPPVSGGGPHNRPPCPGDLREMISMYLPSGGEAGDPAAAAAAAAAAAAAATSRLHSLPQHYQGAGTGVTGTVPLTHI
• Tag: N-terminal 6xHis-tagged and C-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Epigenetics and Nuclear Signaling
• Assay Type: Developed Protein
• Relevance: Transcriptional activator. Participates in neural induction (By similarity).
• Purity: Greater than 85% 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: 44.7 kDa
• References & Citations: "Sox3 acts through multiple regulatory targets to suppress Nodal signaling during Xenopus germ-layer specification." Zhang C., Grammer T.C., Basta T., Tai P., Espinosa J.M., Klymkowsky M.W. Submitted (DEC-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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.