Recombinant Human Early growth response protein 1 (EGR1), partial

• Product Name Alternative:

  AT225Nerve growth factor-induced protein A ; NGFI-ATranscription factor ETR103Transcription factor Zif268Zinc finger protein 225Zinc finger protein Krox-24

• Abbreviation:

  Recombinant Human EGR1 protein, partial

• Gene Name:

  EGR1

• UniProt:

  P18146

• Expression Region:

  444-543aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  SPVATSYPSPVTTSYPSPATTSYPSPVPTSFSSPGSSTYPSPVHSGFPSPSVATTYSSVPPAFPAQVSSFPSSAVTNSFSASTGLSDMTATFSPRTIEIC

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Transcription

• Relevance:

  Transcriptional regulator. Recognizes and binds to the DNA sequence 5'-CGCCCCCGC-3' (EGR-site) . Activates the transcription of target genes whose products are required for mitogenesis and differentiation.

• 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:

  Transcriptional regulator

• Molecular Weight:

  12.1 kDa

• References & Citations:

  CDNA sequence of the human cellular early growth response gene Egr-1.Suggs S.V., Katzowitz J.L., Tsai-Morris C.-H., Sukhatme V.P.Nucleic Acids Res. 18:4283-4283 (1990)

• 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:

  Partial