Recombinant Mouse Serine/threonine-protein kinase VRK1 (Vrk1)

MPRVKAAQAGRPGPAKRRLAEQFAAGEVLTDMSRKEWKLGLPIGQGGFGCIYLADTNSSKPVGSDAPCVVKVEPSDNGPLFTELKFYQRAAKPEQIQKWIRTHKLKYLGVPKYWGSGLHDKNGKSYRFMIMDRFGSDLQKIYEANAKRFSRKTVLQLSLRILDILEYIHEHEYVHGDIKASNLLLSHKNPDQVYLVDYGLAYRYCPDGVHKEYKEDPKRCHDGTLEFTSIDAHKGVAPSRRGDLEILGYCMIQWLSGCLPWEDNLKDPNYVRDSKIRYRDNVAALMEKCFPEKNKPGEIAKYMESVKLLEYTEKPLYQNLRDILLQGLKAIGSKDDGKLDFSAVENGSVKTRPASKKRKKEAEESAVCAVEDMECSDTQVQEAAQTRSVESQGAIHGSMSQPAAGCSSSDSSRRQQHLGLEQDMLRLDRRGSRTRKKAQK

Serine/threonine kinase involved in Golgi disassembly during the cell cycle: following phosphorylation by PLK3 during mitosis, required to induce Golgi fragmentation. Acts by mediating phosphorylation of downstream target protein. Phosphorylates 'Thr-18' of p53/TP53 and may thereby prevent the interaction between p53/TP53 and MDM2. Phosphorylates casein and histone H3. Phosphorylates BANF1: disrupts its ability to bind DNA, reduces its binding to LEM domain-containing proteins and causes its relocalization from the nucleus to the cytoplasm. Phosphorylates ATF2 which activates its transcriptional activity

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.

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.

"Expression of the VRK (vaccinia-related kinase) gene family of p53 regulators in murine hematopoietic development." Vega F.M., Gonzalo P., Gaspar M.L., Lazo P.A. FEBS Lett. 544:176-180 (2003)

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.