See Below for Detailed Description
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Updated Date: Stock Protein updated on 20171228
Research areas: Cell Biology
Target / Protein: PSMB8
Biologically active: Not Tested
Expression system: E.coli
Species of origin: Homo sapiens (Human)
Delivery time: 3-7 business days
Uniprot ID: P28062
AA Sequence: TTTLAFKFQHGVIAAVDSRASAGSYISALRVNKVIEINPYLLGTMSGCAADCQYWERLLAKECRLYYLRNGERISVSAASKLLSNMMCQYRGMGLSMGSMICGWDKKGPGLYYVDEHGTRLSGNMFSTGSGNTYAYGVMDSGYRPNLSPEEAYDLGRRAIAYATHRDSYSGGVVNMYHMKEDGWVKVESTDVSDLLHQYREANQ
Tag info: N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
Expression Region: 73-276aa
Protein length: Full Length of Mature Protein
MW: 42.7 kDa
Alternative Name(s): Low molecular mass protein 7 Macropain subunit C13 Multicatalytic endopeptidase complex subunit C13 Proteasome component C13 Proteasome subunit beta-5i Really interesting new gene 10 protein
Relevance: The proteasome is a multicatalytic proteinase complex which is characterized by its ability to cleave peptides with Arg, Phe, Tyr, Leu, and Glu adjacent to the leaving group at neutral or slightly basic pH. The proteasome has an ATP-dependent proteolytic activity. This subunit is involved in antigen processing to generate class I binding peptides. Replacement of PSMB5 by PSMB8 increases the capacity of the immunoproteasome to cleave model peptides after hydrophobic and basic residues. Acts as a major component of interferon gamma-induced sensitivity. Plays a key role in apoptosis via the degradation of the apoptotic inhibitor MCL1. May be involved in the inflammatory response pathway. In cancer cells, substitution of isoform 1 (E2) by isoform 2 (E1) results in immunoproteasome deficiency. Required for the differentiation of preadipocytes into adipocytes.
Reference: "The major histocompatibility complex-encoded proteasome component LMP7: alternative first exons and post-translational processing." Glynne R., Kerr L.A., Mockridge I., Beck S., Kelly A., Trowsdale J. Eur. J. Immunol. 23:860-866(1993)
Purity: Greater than 85% as determined by SDS-PAGE.
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.