Recombinant Mouse Transcriptional enhancer factor TEF-3 (Tead4), partial

• Product Name Alternative:

  ETF-related factor 2 (ETFR-2) (TEA domain family member 4) (TEAD-4) (TEF-1-related factor 1) (TEF-1-related factor FR-19) (RTEF-1)

• Abbreviation:

  Recombinant Mouse Tead4 protein, partial

• Gene Name:

  Tead4

• UniProt:

  Q62296

• Expression Region:

  210-427aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  RSIASSKLWMLEFSAFLERQQDPDTYNKHLFVHISQSSPSYSDPYLETVDIRQIYDKFPEKKGGLKELFERGPSNAFFLVKFWADLNTNIDDEGSAFYGVSSQYESPENMIITCSTKVCSFGKQVVEKVETEYARYENGHYLYRIHRSPLCEYMINFIHKLKHLPEKYMMNSVLENFTILQVVTNRDTQETLLCIAYVFEVSASEHGAQHHIYRLVKE

• Tag:

  Tag-Free

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Relevance:

  Transcription factor which plays a key role in the Hippo signaling pathway, a pathway involved in organ size control and tumor suppression by restricting proliferation and promoting apoptosis.

• 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.

• Molecular Weight:

  25.7 kDa

• References & Citations:

  "A novel family of developmentally regulated mammalian transcription factors containing the TEA/ATTS DNA binding domain." Jacquemin P., Hwang J.-J., Martial J.A., Dolle P., Davidson I. J. Biol. Chem. 271:21775-21785 (1996)

• 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