Recombinant Rat Nuclear pore glycoprotein p62 (Nup62)

SGFNFGGTGAPAGGFTFGTAKTATTTPATGFSFSASGTGTGGFNFGTPSQPAATTPSTSLFSLATQTSTTQTPGFNFGTTPASGGTGFSLGISTPKLSLSSTAATPATANTGSFGLGSSTLTNAISGASTSSQGTAPTGFVFGSSTTSAPSTGTTGFSFTSGSASQPGASGFNIGSVGSLAQPTALSGSPFTPATLATTTAGATQPAAATPTAATTSAGSTLFASIAAAPASSSTTVLSLSAPATTAATPTAGTLGFSLKAPGAAPGASTTSTTTTTTTTTTTASTSSSTTTTGFALSLKPLVPAGPSSVAATALPASSTAVGTTTGPAMTYAQLESLINKWSLELEDQERHFLQQATQVNAWDRTLIENGEKITSLHREVEKVKLDQKRLDQELDFILSQQKELEDLLSPLEESVKEQSGTIYLQHADEEREKTYKLAENIDAQLKRMAQDLKDIIEHLNMAGGPADTSDPLQQICKILNAHMDSLQWVDQSSALLQRRVEEASRVCESRRKEQERSLRIAFD

Essential component of the nuclear pore complex . The N-terminal is probably involved in nucleocytoplasmic transport . The C-terminal is involved in protein-protein interaction probably via coiled-coil formation, promotes its association with centrosomes and may function in anchorage of p62 to the pore complex . Plays a role in mitotic cell cycle progression by regulating centrosome segregation, centriole maturation and spindle orientation . It might be involved in protein recruitment to the centrosome after nuclear breakdown .

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.

"Partial cDNA sequence encoding a nuclear pore protein modified by O-linked N-acetylglucosamine." D'Onofrio M., Starr C.M., Park M.K., Holt G.D., Haltiwanger R.S., Hart G.W., Hanover J.A. Proc. Natl. Acad. Sci. U.S.A. 85:9595-9599 (1988)

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.