Recombinant Human Cleavage and polyadenylation specificity factor subunit 4 (CPSF)

Product Specifications

Product Name Alternative

Cleavage and polyadenylation specificity factor 30KDA subunit

Abbreviation

Recombinant Human CPSF4 protein

Gene Name

CPSF4

UniProt

O95639

Expression Region

1-244aa

Organism

Homo sapiens (Human)

Target Sequence

MQEIIASVDHIKFDLEIAVEQQLGAQPLPFPGMDKSGAAVCEFFLKAACGKGGMCPFRHISGEKTVVCKHWLRGLCKKGDQCEFLHEYDMTKMPECYFYSKFGECSNKECPFLHIDPESKIKDCPWYDRGFCKHGPLCRHRHTRRVICVNYLVGFCPEGPSCKFMHPRFELPMGTTEQPPLPQQTQPPAKQRTPQVIGVMQSQNSSAGNRGPRPLEQVTCYKCGEKGHYANRCTKGHLAFLSGQ

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Component of the cleavage and polyadenylation specificity factor (CPSF) complex that play a key role in pre-mRNA 3'-end formation, recognizing the AAUAAA signal sequence and interacting with poly (A) polymerase and other factors to bring about cleavage and poly (A) addition. CPSF4 binds RNA polymers with a preference for poly (U) .

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

Molecular Weight

54.5 kDa

References & Citations

"Assignment of the human homolog of the zebrafish essential gene no arches to 7q22.1." Kawakami K., Gaiano N., Grosshans D., Scherer S., Tsui L.-C., Hopkins N. Submitted (NOV-1996)

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.