Recombinant Human C-Myc-binding protein (MYCBP)

Product Specifications

Product Name Alternative

Associate of Myc 1 ; AMY-1

Abbreviation

Recombinant Human MYCBP protein

Gene Name

MYCBP

UniProt

Q99417

Expression Region

2-103aa

Organism

Homo sapiens (Human)

Target Sequence

AHYKAADSKREQFRRYLEKSGVLDTLTKVLVALYEEPEKPNSALDFLKHHLGAATPENPEIELLRLELAEMKEKYEAIVEENKKLKAKLAQYEPPQEEKRAE

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Epigenetics and Nuclear Signaling

Relevance

May control the transcriptional activity of MYC. Stimulates the activation of E box-dependent transcription by MYC.

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

May control the transcriptional activity of MYC. Stimulates the activation of E box-dependent transcription by MYC.

Molecular Weight

27.8 kDa

References & Citations

AMY-1, a novel C-MYC binding protein that stimulates transcription activity of C-MYC.Taira T., Maeda J., Ohishi T., Kitaura H., Yoshida S., Kato H., Ikeda M., Tamai K., Iguchi-Ariga S.M.M., Ariga H.Genes Cells 3:549-565 (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.