Recombinant Mouse Transcriptional enhancer factor TEF-3 (Tead4), partial
Product Specifications
Product Name Alternative
ETF-related factor 2 (ETFR-2) (TEA domain family member 4) (TEAD-4) (TEF-1-related factor 1) (TEF-1-related factor FR-19) (RTEF-1)
Abbreviation
Recombinant Mouse Tead4 protein, partial
Gene Name
Tead4
UniProt
Q62296
Expression Region
210-427aa
Organism
Mus musculus (Mouse)
Target Sequence
RSIASSKLWMLEFSAFLERQQDPDTYNKHLFVHISQSSPSYSDPYLETVDIRQIYDKFPEKKGGLKELFERGPSNAFFLVKFWADLNTNIDDEGSAFYGVSSQYESPENMIITCSTKVCSFGKQVVEKVETEYARYENGHYLYRIHRSPLCEYMINFIHKLKHLPEKYMMNSVLENFTILQVVTNRDTQETLLCIAYVFEVSASEHGAQHHIYRLVKE
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Cardiovascular
Relevance
Transcription factor which plays a key role in the Hippo signaling pathway, a pathway involved in organ size control and tumor suppression by restricting proliferation and promoting apoptosis.
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
33.0 kDa
References & Citations
"A novel family of developmentally regulated mammalian transcription factors containing the TEA/ATTS DNA binding domain." Jacquemin P., Hwang J.-J., Martial J.A., Dolle P., Davidson I. J. Biol. Chem. 271:21775-21785 (1996)
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.
Protein Length
Partial
Available Sizes
Frequently Asked Questions
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