Recombinant Human SH3 domain-containing YSC84-like protein 1 (SH3YL1)

Product Specifications

Product Name Alternative

DKFZP586F1318; RAY; SH3 domain containing; Ysc84-like 1 (S. cerevisiae) ; SH3 domain-containing YSC84-like protein 1; SH3Y1_HUMAN; Sh3yl1

Abbreviation

Recombinant Human SH3YL1 protein

Gene Name

SH3YL1

UniProt

Q96HL8

Expression Region

1-342aa

Organism

Homo sapiens (Human)

Target Sequence

MNNPIPSNLKSEAKKAAKILREFTEITSRNGPDKIIPAHVIAKAKGLAILSVIKAGFLVTARGGSGIVVARLPDGKWSAPSAIGIAGLGGGFEIGIEVSDLVIILNYDRAVEAFAKGGNLTLGGNLTVAVGPLGRNLEGNVALRSSAAVFTYCKSRGLFAGVSLEGSCLIERKETNRKFYCQDIRAYDILFGDTPRPAQAEDLYEILDSFTEKYENEGQRINARKAAREQRKSSAKELPPKPLSRPQQSSAPVQLNSGSQSNRNEYKLYPGLSSYHERVGNLNQPIEVTALYSFEGQQPGDLNFQAGDRITVISKTDSHFDWWEGKLRGQTGIFPANYVTMN

Tag

N-terminal 6xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Cell Biology

Endotoxin

Not test

Purity

Greater than 85% 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.

Molecular Weight

40.6 kDa

References & Citations

"SH3YL1 regulates dorsal ruffle formation by a novel phosphoinositide-binding domain." Hasegawa J., Tokuda E., Tenno T., Tsujita K., Sawai H., Hiroaki H., Takenawa T., Itoh T. J. Cell Biol. 193:901-916 (2011)

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.