Recombinant Arabidopsis thaliana Transcription factor HY5 (HY5)

MQEQATSSLAASSLPSSSERSSSSAPHLEIKEGIESDEEIRRVPEFGGEAVGKETSGRESGSATGQERTQATVGESQRKRGRTPAEKENKRLKRLLRNRVSAQQARERKKAYLSELENRVKDLENKNSELEERLSTLQNENQMLRHILKNTTGNKRGGGGGSNADASL

Transcription factor that promotes photomorphogenesis in light. Acts downstream of the light receptor network and directly affects transcription of light-induced genes. Specifically involved in the blue light specific pathway, suggesting that it participates in transmission of cryptochromes (CRY1 and CRY2) signals to downstream responses. In darkness, its degradation prevents the activation of light-induced genes (Probable) . Acts coordinately with SPL7 to regulate the microRNA miR408 and its target genes in response to changes in light and copper conditions. Regulates the abscisic acid (ABA) signaling pathway. Also involved in root gravitropism. Involved in the repression of hypocotyl cell elongation to promote photomorphogenesis. Recruits the histone deacetylase HDA15 to the promoters of a subset of cell wall organization and auxin signaling-related genes. HDA15 represses their transcription by decreasing the levels of histone H4 acetylation in a light-dependent manner.

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.

"HY5 interacts with the histone deacetylase HDA15 to repress hypocotyl cell elongation in photomorphogenesis." Zhao L., Peng T., Chen C.Y., Ji R., Gu D., Li T., Zhang D., Tu Y.T., Wu K., Liu X. Plant Physiol. 180:1450-1466 (2019)

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.