Recombinant Escherichia coli Tetracycline repressor protein class E (tetR)

Recombinant Escherichia coli Tetracycline repressor protein class E (tetR)

• CAS Number: 9000-83-3
• Gene Name: tetR
• UniProt: P21337
• Expression Region: 1-211aa
• Organism: Escherichia coli
• Target Sequence: MARLSLDDVISMALTLLDSEGLEGLTTRKLAQSLKIEQPTLYWHVRNKQTLMNMLSEAILAKHHTRSAPLPTESWQQFLQENALSFRKALLVHRDGARLHIGTSPTPPQFEQAEAQLRCLCDAGFSVEEALFILQSISHFTLGAVLEEQATNQIENNHVIDAAPPLLQEAFNIQARTSAEMAFHFGLKSLIFGFSAQLDEKKHTPIEDGNK
• Tag: N-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: TetR is the repressor of the tetracycline resistance element; its N-terminal region forms a helix-turn-helix structure and binds DNA. Binding of tetracycline to TetR reduces the repressor affinity for the tetracycline resistance gene (tetA) promoter operator sites.
• 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: 27.7 kDa
• References & Citations: "Identification and nucleotide sequence of the class E tet regulatory elements and operator and inducer binding of the encoded purified Tet repressor." Tovar K., Ernst A., Hillen W. Mol. Gen. Genet. 215:76-80 (1988)
• 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℃.