Recombinant Human High mobility group protein B1 (HMGB1), partial

• Product Name Alternative:

  High mobility group protein 1 ; HMG-1

• Abbreviation:

  Recombinant Human HMGB1 protein, partial

• Gene Name:

  HMGB1

• UniProt:

  P09429

• Expression Region:

  2-67aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  GKGDPKKPRGKMSSYAFFVQTCREEHKKKHPDASVNFSEFSKKCSERWKTMSAKEKGKFEDMAKAD

• Tag:

  N-terminal hFc-Myc-tagged

• Type:

  In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Epigenetics and Nuclear Signaling

• Relevance:

  DNA binding proteins that associates with chromatin and has the ability to bend DNA. Binds preferentially single-stranded DNA. Involved in V (D) J recombination by acting as a cofactor of the RAG complex. Acts by stimulating cleavage and RAG protein binding at the 23 bp spacer of conserved recombination signal sequences (RSS) . Heparin-binding protein that has a role in the extension of neurite-type Cytoplasmic domain processes in developing cells .

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  36.1 kDa

• 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