Recombinant Chicken Transcription factor SOX-1 (SOX1)

Product Specifications

Abbreviation

Recombinant Chicken SOX1 protein

Gene Name

SOX1

UniProt

O57401

Expression Region

1-373aa

Organism

Gallus gallus (Chicken)

Target Sequence

MYSMMMETDLHSPGGAPAPGGGLSGQSGAGGGGGGGGGGGGKAGQDRVKRPMNAFMVWSRGQRRKMAQENPKMHNSEISKRLGAEWKVMSEAEKRPFIDEAKRLRALHMKEHPDYKYRPRRKTKTLLKKDKYSLAGGLLGAGPAAGGPPAVGVGMGVGVIPGGVGQRLESPGGAAGGGYAHMNGWANGAYPGSVAAAAAAAAMMQEAQLAYGQHPGGGGHPHHPHPHHPHHPHNPQPMHRYDMGALQYSPISNSQGYVSASPSGYGALPYGSQPHQNSAAAAAAAAAAAAASSGALGALGSLVKSEPSVSPPVTSHSRAPCPGDLREMISMYLPGGEGGDPAAAAAQSRLHSLPQHYQSASTGVNGTVPLTHI

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Transcriptional activator. May function as a switch in neuronal development. Keeps neural cells undifferentiated by counteracting the activity of proneural protein and suppresses neuronal differentiation.

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.

Molecular Weight

43.0 kDa

References & Citations

"Vertebrate neurogenesis is counteracted by Sox1-3 activity." Bylund M., Andersson E., Novitch B.G., Muhr J. Nat. Neurosci. 6:1162-1168 (2003) .

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.