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.