Recombinant Mouse E3 ubiquitin-protein ligase TRIM63 (Trim63)

(Muscle-specific RING finger protein 1) (MuRF-1) (MuRF1) (Muscle RING finger protein 1) (RING-type E3 ubiquitin transferase TRIM63) (Tripartite motif-containing protein 63)

MDYKSGLIPDGNAMENLEKQLICPICLEMFTKPVVILPCQHNLCRKCANDIFQAANPYWTNRGGSVSMSGGRFRCPSCRHEVIMDRHGVYGLQRNLLVENIIDIYKQECSSRPLQKGSHPMCKEHEDEKINIYCLTCEVPTCSLCKVFGAHQACEVAPLQSIFQGQKTELSNCISMLVAGNDRVQTIISQLVDSCRVTKENSHQVKEELSQKFDTLYAILDEKKSELLQRITQEQEEKLGFIEALILQYREQLEKSTKLVETAIQSLDEPGGATFLSSAKQLIKSNVEASKGCQLGKTEQGFENMDYFTLDLEHIAEALRAIDFGTDEEEEEFTEEEADEEEGVTTEGHQ

E3 ubiquitin ligase. Mediates the ubiquitination and subsequent proteasomal degradation of CKM, GMEB1 and HIBADH. Regulates the proteasomal degradation of muscle proteins under amino acid starvation, where muscle protein is catabolized to provide other organs with amino acids. Inhibits de novo skeletal muscle protein synthesis under amino acid starvation. Regulates proteasomal degradation of cardiac troponin I/TNNI3 and probably of other sarcomeric-associated proteins. May play a role in striated muscle atrophy and hypertrophy by regulating an anti-hypertrophic PKC-mediated signaling pathway. May regulate the organization of myofibrils through TTN in muscle cells.

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.

"Muscle RING-finger protein-1 (MuRF1) as a connector of muscle energy metabolism and protein synthesis." Koyama S., Hata S., Witt C.C., Ono Y., Lerche S., Ojima K., Chiba T., Doi N., Kitamura F., Tanaka K., Abe K., Witt S.H., Rybin V., Gasch A., Franz T., Labeit S., Sorimachi H. J. Mol. Biol. 376:1224-1236 (2008)

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.