Recombinant Human Paired box protein Pax-8 (PAX8), partial (Active)

Product Specifications

Product Name Alternative

Paired box protein Pax-8; PAX8

Abbreviation

Recombinant Human PAX8 protein, partial (Active)

Gene Name

PAX8

UniProt

Q06710

Expression Region

1-279aa

Organism

Homo sapiens (Human)

Target Sequence

MPHNSIRSGHGGLNQLGGAFVNGRPLPEVVRQRIVDLAHQGVRPCDISRQLRVSHGCVSKILGRYYETGSIRPGVIGGSKPKVATPKVVEKIGDYKRQNPTMFAWEIRDRLLAEGVCDNDTVPSVSSINRIIRTKVQQPFNLPMDSCVATKSLSPGHTLIPSSAVTPPESPQSDSLGSTYSINGLLGIAQPGSDKRKMDDSDQDSCRLSIDSQSSSSGPRKHLRTDAFSQHHLEPLECPFERQHYPEAYASPSHTKGEQGLYPLPLLNSTLDDGKATLT

Tag

C-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Cancer

Relevance

Transcription factor for the thyroid-specific expression of the genes exclusively expressed in the thyroid cell type, maintaining the functional differentiation of such cells.

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

Greater than 95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Measured by its binding ability in a functional ELISA. Immobilized Human PAX8 at 2 μg/mL can bind Anti-PAX8 recombinant antibody (CSB-RA017494MA1HU) . The EC50 is 0.6290-0.7413 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4

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

31.7 kDa

References & Citations

Complete sequencing and characterization of 21,243 full-length human cDNAs. Ota T., Suzuki Y., Nishikawa T., Otsuki T., Sugiyama T., Irie R., Wakamatsu A., Hayashi K., Sato H., Sugano S. Nat. Genet. 36:40-45 (2004)

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.