Recombinant Mouse Chromatin accessibility complex protein 1 (Chrac1)

Product Specifications

Product Name Alternative

(CHRAC-1) (DNA polymerase epsilon subunit p15) (NF-YC-like protein) (YC-like protein 1) (YCL1)

Abbreviation

Recombinant Mouse Chrac1 protein

Gene Name

Chrac1

UniProt

Q9JKP8

Expression Region

2-129aa

Organism

Mus musculus (Mouse)

Target Sequence

ADAAVGKEKCGDQRLVSLPLSRIRVIMKSSPEVSSINQEALVLTAKATELFVQYLATCSYRHGSGKAKKALTYSDLASTAEDSETLQFLADILPKKILASKYLKMLKEKREEEEDNEDDGSDLGEALA

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Epigenetics and Nuclear Signaling

Relevance

Forms a complex with DNA polymerase epsilon subunit POLE3 and binds naked DNA, which is then incorporated into chromatin, aided by the nucleosome remodeling activity of ISWI/SNF2H and ACF1. Does not enhance nucleosome sliding activity of the ACF-5 ISWI chromatin remodeling complex .

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

21.4 kDa

References & Citations

"Cloning and characterization of the histone-fold proteins YBL1 and YCL1." Bolognese F., Imbriano C., Caretti G., Mantovani R. Nucleic Acids Res. 28:3830-3838 (2000)

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.