Recombinant Arabidopsis thaliana Transcription factor VIP1 (VIP1)

MEGGGRGPNQTILSEIEHMPEAPRQRISHHRRARSETFFSGESIDDLLLFDPSDIDFSSLDFLNAPPPPQQSQQQPQASPMSVDSEETSSNGVVPPNSLPPKPEARFGRHVRSFSVDSDFFDDLGVTEEKFIATSSGEKKKGNHHHSRSNSMDGEMSSASFNIESILASVSGKDSGKKNMGMGGDRLAELALLDPKRAKRILANRQSAARSKERKIRYTGELERKVQTLQNEATTLSAQVTMLQRGTSELNTENKHLKMRLQALEQQAELRDALNEALRDELNRLKVVAGEIPQGNGNSYNRAQFSSQQSAMNQFGNKTNQQMSTNGQPSLPSYMDFTKRG

Transcription activator that binds specifically to the VIP1 response elements (VREs) DNA sequence 5'-ACNGCT-3' found in some stress genes (e.g. TRX8 and MYB44), when phosphorylated/activated by MPK3. Required for Agrobacterium VirE2 nuclear import and tumorigenicity. Promotes transient expression of T-DNA in early stages by interacting with VirE2 in complex with the T-DNA and facilitating its translocation to the nucleus, and mediates stable genetic transformation by Agrobacterium by binding H2A histone. Prevents cell differentiation and shoot formation. Limits sulfate utilization efficiency (SUE) and sulfate uptake, especially in low-sulfur conditions. Plays a role in osmosensory response by binding to the 5'-AGCTGT/G-3' DNA sequence found in the promoters of the hypoosmolarity-responsive genes CYP707A1 and CYP707A3. Involved in the negative regulation of touch-induced root bending and salt-dependent root bending.

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.

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.