Recombinant Human Transcription factor A, mitochondrial (TFAM)

SSVLASCPKKPVSSYLRFSKEQLPIFKAQNPDAKTTELIRRIAQRWRELPDSKKKIYQDAYRAEWQVYKEEISRFKEQLTPSQIMSLEKEIMDKHLKRKAMTKKKELTLLGKPKRPRSAYNVYVAERFQEAKGDSPQEKLKTVKENWKNLSDSEKELYIQHAKEDETRYHNEMKSWEEQMIEVGRKDLLRRTIKKQRKYGAEEC

Binds to the mitochondrial light strand promoter and functions in mitochondrial transcription regulation . Component of the mitochondrial transcription initiation complex, composed at least of TFB2M, TFAM and POLRMT that is required for basal transcription of mitochondrial DNA . In this complex, TFAM recruits POLRMT to a specific promoter whereas TFB2M induces structural changes in POLRMT to enable promoter opening and trapping of the DNA non-template strand . Required for accurate and efficient promoter recognition by the mitochondrial RNA polymerase . Promotes transcription initiation from the HSP1 and the light strand promoter by binding immediately upstream of transcriptional start sites . Is able to unwind DNA . Bends the mitochondrial light strand promoter DNA into a U-turn shape via its HMG boxes . Required for maintenance of normal levels of mitochondrial DNA . May play a role in organizing and compacting mitochondrial DNA .

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.

"Human mitochondrial transcription factor A induces a U-turn structure in the light strand promoter." Rubio-Cosials A., Sidow J.F., Jimenez-Menendez N., Fernandez-Millan P., Montoya J., Jacobs H.T., Coll M., Bernado P., Sola M. Nat. Struct. Mol. Biol. 18:1281-1289 (2011)

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.