Recombinant Human E3 ubiquitin-protein ligase MYLIP(MYLIP)

Recombinant Human E3 ubiquitin-protein ligase MYLIP(MYLIP)

CSB-YP855506HU
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Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 22-32 working days

Research Topic: Epigenetics and Nuclear Signaling

Uniprot ID: Q8WY64

Gene Names: MYLIP

Organism: Homo sapiens (Human)

AA Sequence: MLCYVTRPDAVLMEVEVEAKANGEDCLNQVCRRLGIIEVDYFGLQFTGSKGESLWLNLRNRISQQMDGLAPYRLKLRVKFFVEPHLILQEQTRHIFFLHIKEALLAGHLLCSPEQAVELSALLAQTKFGDYNQNTAKYNYEELCAKELSSATLNSIVAKHKELEGTSQASAEYQVLQIVSAMENYGIEWHSVRDSEGQKLLIGVGPEGISICKDDFSPINRIAYPVVQMATQSGKNVYLTVTKESGNSIVLLFKMISTRAASGLYRAITETHAFYRCDTVTSAVMMQYSRDLKGHLASLFLNENINLGKKYVFDIKRTSKEVYDHARRALYNAGVVDLVSRNNQSPSHSPLKSSESSMNCSSCEGLSCQQTRVLQEKLRKLKEAMLCMVCCEEEINSTFCPCGHTVCCESCAAQLQSCPVCRSRVEHVQHVYLPTHTSLLNLTVI

Expression Region: 1-445aa

Sequence Info: Full Length

Source: Yeast

Tag Info: N-terminal 6xHis-tagged

MW: 51.9 kDa

Alternative Name(s): Inducible degrader of the LDL-receptor ;IdolMyosin regulatory light chain interacting protein ;MIR

Relevance: E3 ubiquitin-protein ligase that mediates ubiquitination and subsequent proteasomal degradation of myosin regulatory light chain (MRLC), LDLR, VLDLR and LRP8. Activity depends on E2 enzymes of the UBE2D family. Proteasomal degradation of MRLC leads to inhibit neurite outgrowth in presence of NGF by counteracting the stabilization of MRLC by saposin-like protein (CNPY2/MSAP) and reducing CNPY2-stimulated neurite outgrowth. Acts as a sterol-dependent inhibitor of cellular cholesterol uptake by mediating ubiquitination and subsequent degradation of LDLR.

Reference: MIR is a novel ERM-like protein that interacts with myosin regulatory light chain and inhibits neurite outgrowth.Olsson P.-A., Korhonen L., Mercer E.A., Lindholm D.J. Biol. Chem. 274:36288-36292(1999)

Purity: Greater than 90% as determined by SDS-PAGE.

Storage Buffer: Tris-based buffer,50% glycerol

Storage: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

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