Recombinant Arabidopsis thaliana Nuclear transcription factor Y subunit A-3 (NFYA3)

Product Specifications

Product Name Alternative

Transcriptional activator HAP2; C

Abbreviation

Recombinant Mouse-ear cress NFYA3 protein

Gene Name

NFYA3

UniProt

Q93ZH2

Expression Region

1-340aa

Organism

Arabidopsis thaliana (Mouse-ear cress)

Target Sequence

MMHQMLNKKDSATHSTLPYLNTSISWGVVPTDSVANRRGSAESLSLKVDSRPGHIQTTKQISFQDQDSSSTQSTGQSYTEVASSGDDNPSRQISFSAKSGSEITQRKGFASNPKQGSMTGFPNIHFAPAQANFSFHYADPHYGGLLAATYLPQAPTCNPQMVSMIPGRVPLPAELTETDPVFVNAKQYHAIMRRRQQRAKLEAQNKLIRARKPYLHESRHVHALKRPRGSGGRFLNTKKLLQESEQAAAREQEQDKLGQQVNRKTNMSRFEAHMLQNNKDRSSTTSGSDITSVSDGADIFGHTEFQFSGFPTPINRAMLVHGQSNDMHGGGDMHHFSVHI

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Stimulates the transcription of various genes by recognizing and binding to a CCAAT motif in promoters.

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

Stimulates the transcription of various genes by recognizing and binding to a CCAAT motif in promoters.

Molecular Weight

41.6 kDa

References & Citations

Multiple genes encoding the conserved CCAAT-box transcription factor complex are expressed in Arabidopsis.Edwards D., Murray J.A.H., Smith A.G.Plant Physiol. 117:1015-1022 (1998)

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.