Recombinant Drosophila melanogaster F-box-like/WD repeat-containing protein ebi (ebi), partial

MSFSSDEVNFLVYRYLQESGFLHSAYVFGIESHISQSNINGALVPPAALLTILQKGLLYTEVEWSVGEDGEVARPIEGLSLIDAVMPEVKPLKPIVKTEPGKPGAVDSSAPAGGNQNNNAKPEIKIEPGTGVAGSAGGNKIAGSTTGTSTPTDQSASEVDSSGNAANNAGGTYAGNNGAGGNQASTGGSNSTSTPAGGDLAAPGASQKKSQNSNEAGSSSSGNAGNANATSTDDAASSTSTNGNSSTSSSVEQPTSGLTPAGGTVSTSNPDAAASGGASTATGSKAPSGAVTIRVGAQGNNVQSGSSNAQSSAPSGTISSSTSGGAGTPAALVPMDIDENIEIPESKARVLR

F-box-like component of E3 ubiquitin ligase complexes; involved in R7 photoreceptor cell differentiation, cone cell development and neuronal cell cycle control. E3 ubiquitin ligase complexes mediate ubiquitination and subsequent proteasomal degradation of target proteins. Required for specification of R7 photoreceptor cell fate in the eye by participating in the ubiquitination and subsequent proteasomal degradation of Tramtrack (ttk), a general inhibitor of photoreceptor differentiation. Required to block the S phase entry in the peripheral nervous system and central nervous system in a process that does not involve the degradation of ttk. Involved in cone cell development by preventing the transcriptional repression mediated by Su (H) on Dl, probably by participating in a E3 complex that contains sno and mediates the ubiquitination and subsequent proteasomal degradation of some component of the Su (H) repressor complex.

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.