Recombinant Mouse Interferon-activable protein 204 (Ifi204), partial

QNIPRGAVLHSEPLTVMVLTATDPFEYESPEHEVKNMLHATVATVSQYFHVKVFNINLKEKFTKKNFIIISNYFESKGILEINETSSVLEAAPDQMIEVPNSIIRNANASPKICDIQKGTSGAVFYGVFTLHKKTVNRKNTIYEIKDGSGSIEVVGSGKWHNINCKEGDKLHLFCFHLKTIDRQPKLVCGEHSFIKISKRGN

Interferon-stimulated protein that plays a role in several biological processes including cell differentiation, autophagy and innate immunity. Cooperates with CGAS to sense dsDNA and activates the STING-dependent type I IFN pathway. Mechanistically, gets acteylated upon bacterial infection and then translocates from nucleus into cytoplasm to recruit STING for activation of TBK1-dependent IRF3 nuclear translocation and IFN-beta release. Inhibits the transcription of ribosomal RNA. May inhibit DNA binding by UBTF. Inhibits cell growth via p53/TP53 and RB1-dependent and independent pathways. Acts as a coactivator of RUNX2 during osteogenesis. May be involved in macrophage differentiation. Enables skeletal muscle and cardiac myocyte differentiation by sequestring Id proteins in the cytosol and promoting their ubiquitination and subsequent degradation.

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.

"Structural mechanism of DNA recognition by the p204 HIN domain." Fan X., Jiang J., Zhao D., Chen F., Ma H., Smith P., Unterholzner L., Xiao T.S., Jin T. Nucleic Acids Res. 49:2959-2972 (2021)

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.