Recombinant Human Death-associated protein 1 (DAP)

• Product Name Alternative:

  DAP 1; Dap; DAP-1; DAP1_HUMAN; Death associated protein 1; Death associated protein; Death-associated protein 1; MGC99796; OTTHUMP00000161670; OTTHUMP00000221331

• Abbreviation:

  Recombinant Human DAP1 protein

• Gene Name:

  DAP1

• UniProt:

  P51397

• Expression Region:

  2-102aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  SSPPEGKLETKAGHPPAVKAGGMRIVQKHPHTGDTKEEKDKDDQEWESPSPPKPTVFISGVIARGDKDFPPAAAQVAHQKPHASMDKHPSPRTQHIQQPRK

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Apoptosis

• Relevance:

  Negative regulator of autophagy. Involved in mediating interferon-gamma-induced cell death.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Negative regulator of autophagy. Involved in mediating interferon-gamma-induced cell death.

• Molecular Weight:

  38 kDa

• References & Citations:

  Identification of a novel serine/threonine kinase and a novel 15-kD protein as potential mediators of the gamma interferon-induced cell death.Deiss L.P., Feinstein E., Berissi H., Cohen O., Kimchi A.Genes Dev. 9:15-30 (1995)

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein