Recombinant Human Cellular nucleic acid-binding protein (CNBP)

Product Specifications

Product Name Alternative

Zinc finger protein 9

Abbreviation

Recombinant Human CNBP protein

Gene Name

CNBP

UniProt

P62633

Expression Region

2-170aa

Organism

Homo sapiens (Human)

Target Sequence

SSNECFKCGRSGHWARECPTGGGRGRGMRSRGRGFQFVSSSLPDICYRCGESGHLAKDCDLQEDACYNCGRGGHIAKDCKEPKREREQCCYNCGKPGHLARDCDHADEQKCYSCGEFGHIQKDCTKVKCYRCGETGHVAINCSKTSEVNCYRCGESGHLARECTIEATA

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Epigenetics and Nuclear Signaling

Relevance

Single-stranded DNA-binding protein, with specificity to the sterol regulatory elent (SRE) . Involved in sterol-mediated repression.

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

Single-stranded DNA-binding protein, with specificity to the sterol regulatory element (SRE) . Involved in sterol-mediated repression.

Molecular Weight

34.6 kDa

References & Citations

Identification of a zinc finger protein that binds to the sterol regulatory element.Rajavashisth T.B., Taylor A.K., Andalibi A., Svenson K.L., Lusis A.J.Science 245:640-643 (1989)

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.