Recombinant Human BTB/POZ domain-containing protein KCTD15 (KCTD15)

Product Specifications

Product Name Alternative

Potassium channel tetramerization domain-containing protein 15

Abbreviation

Recombinant Human KCTD15 protein

Gene Name

KCTD15

UniProt

Q96SI1

Expression Region

1-234aa

Organism

Homo sapiens (Human)

Target Sequence

MPHRKERPSGSSLHTHGSTGTAEGGNMSRLSLTRSPVSPLAAQGIPLPAQLTKSNAPVHIDVGGHMYTSSLATLTKYPDSRISRLFNGTEPIVLDSLKQHYFIDRDGEIFRYVLSFLRTSKLLLPDDFKDFSLLYEEARYYQLQPMVRELERWQQEQEQRRRSRACDCLVVRVTPDLGERIALSGEKALIEEVFPETGDVMCNSVNAGWNQDPTHVIRFPLNGYCRLNSVQDVL

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

During embryonic development, interferes with neural crest formation. Inhibits AP2 transcriptional activity by interaction with its activation domain.

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

During embryonic development, interferes with neural crest formation (By similarity) . Inhibits AP2 transcriptional activity by interaction with its activation domain.

Molecular Weight

53.5 kDa

References & Citations

"Large-scale proteomics analysis of the human kinome." Oppermann F.S., Gnad F., Olsen J.V., Hornberger R., Greff Z., Keri G., Mann M., Daub H. Mol. Cell. Proteomics 8:1751-1764 (2009)

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.