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Recombinant Mouse Phorbol-12-myristate-13-acetate-induced protein 1 (Pmaip1)

Product Specifications

Product Name Alternative

Protein Noxa (Noxa)

Abbreviation

Recombinant Mouse Pmaip1 protein

Gene Name

Pmaip1

UniProt

Q9JM54

Expression Region

1-103aa

Organism

Mus musculus (Mouse)

Target Sequence

MPGRKARRNAPVNPTRAELPPEFAAQLRKIGDKVYCTWSAPDITVVLAQMPGKSQKSRMRSPSPTRVPADLKDECAQLRRIGDKVNLRQKLLNLISKLFNLVT

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Cancer

Relevance

Promotes activation of caspases and apoptosis. Promotes mitochondrial membrane changes and efflux of apoptogenic proteins from the mitochondria. Contributes to p53/TP53-dependent apoptosis after radiation exposure. Promotes proteasomal degradation of MCL1. Competes with BIM/BCL2L11 for binding to MCL1 and can displace BIM/BCL2L11 from its binding site on MCL1. Competes with BAK1 for binding to MCL1 and can displace BAK1 from its binding site on MCL1.

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

15.6 kDa

References & Citations

"Proapoptotic Bak is sequestered by Mcl-1 and Bcl-xL, but not Bcl-2, until displaced by BH3-only proteins." Willis S.N., Chen L., Dewson G., Wei A., Naik E., Fletcher J.I., Adams J.M., Huang D.C.S. Genes Dev. 19:1294-1305 (2005)

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

Full Length

Available Sizes

Curated Selection

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