See Below for Detailed Description
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>Several Other Sizes Are Also Available. Please Inquire. Default Size: 200ug
Updated Date: Stock Protein updated on 20171228
Research areas: Immunology
Target / Protein: SOCS1
Biologically active: Not Tested
Expression system: Yeast
Species of origin: Homo sapiens (Human)
Delivery time: 3-7 business days
Uniprot ID: O15524
AA Sequence: MVAHNQVAADNAVSTAAEPRRRPEPSSSSSSSPAAPARPRPCPAVPAPAPGDTHFRTFRSHADYRRITRASALLDACGFYWGPLSVHGAHERLRAEPVGTFLVRDSRQRNCFFALSVKMASGPTSIRVHFQAGRFHLDGSRESFDCLFELLEHYVAAPRRMLGAPLRQRRVRPLQELCRQRIVATVGRENLARIPLNPVLRDYLSSFPFQI
Tag info: N-terminal 6xHis-tagged
Expression Region: 1-211aa
Protein length: Full Length
MW: 25.6 kDa
Alternative Name(s): JAK-binding protein ;JABSTAT-induced STAT inhibitor 1 ;SSI-1Tec-interacting protein 3 ;TIP-3
Relevance: SOCS family proteins form part of a classical negative feedback syst that regulates cytokine signal transduction. SOCS1 is involved in negative regulation of cytokines that signal through the JAK/STAT3 pathway. Through binding to JAKs, inhibits their kinase activity. In vitro, also suppresses Tec protein-tyrosine activity. Appears to be a major regulator of signaling by interleukin 6 (IL6) and leukia inhibitory factor (LIF). Regulates interferon-gamma mediated sensory neuron survival . Probable substrate recognition component of an ECS (Elongin BC-CUL2/5-SOCS-box protein) E3 ubiquitin ligase complex which mediates the ubiquitination and subsequent proteasomal degradation of target proteins. Ses to recognize JAK2. SOCS1 appears to be a negative regulator in IGF1R signaling pathway.
Reference: The SOCS box of SOCS-1 accelerates ubiquitin-dependent proteolysis of TEL-JAK2.Kamizono S., Hanada T., Yasukawa H., Minoguchi S., Kato R., Minoguchi M., Hattori K., Hatakeyama S., Yada M., Morita S., Kitamura T., Kato H., Nakayama K.I., Yoshimura A.J. Biol. Chem. 276:12530-12538(2001)
Purity: Greater than 90% 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.