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Recombinant Saccharomyces cerevisiae TATA-box-binding protein(SPT15)

CSB-EP023239SVG

Recombinant Saccharomyces cerevisiae TATA-box-binding protein(SPT15)

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CAD$1,066.00

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

In Stock: No

Lead time: 10-20 working days

Research Topic: Others

Uniprot ID: P13393

Gene Names: SPT15

Organism: Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast)

AA Sequence: ADEERLKEFKEANKIVFDPNTRQVWENQNRDGTKPATTFQSEEDIKRAAPESEKDTSATSGIVPTLQNIVATVTLGCRLDLKTVALHARNAEYNPKRFAAVIMRIREPKTTALIFASGKMVVTGAKSEDDSKLASRKYARIIQKIGFAAKFTDFKIQNIVGSCDVKFPIRLEGLAFSHGTFSSYEPELFPGLIYRMVKPKIVLLIFVSGKIVLTGAKQREEIYQAFEAIYPVLSEFRKM

Expression Region: 2-240aa

Sequence Info: Full Length

Source: E.coli

Tag Info: N-terminal 6xHis-tagged

MW: 30.9 kDa

Alternative Name(s): TATA sequence-binding protein Short name: TBP TATA-binding factor TATA-box factor Transcription factor D Transcription initiation factor TFIID TBP subunit

Relevance: General transcription factor that functions at the core of the DNA-binding general transcription factor complex TFIID. Binding of TFIID to a promoter (with or without TATA element) is the initial step in preinitiation complex (PIC) formation. TFIID plays a key role in the regulation of gene expression by RNA polymerase II through different activities such as transcription activator interaction, core promoter recognition and selectivity, TFIIA and TFIIB interaction, chromatin modification (histone acetylation by TAF1), facilitation of DNA opening and initiation of transcription.

Reference: "Structure of the tau60/Delta tau91 subcomplex of yeast transcription factor IIIC: insights into preinitiation complex assembly."Mylona A., Fernandez-Tornero C., Legrand P., Haupt M., Sentenac A., Acker J., Mueller C.W.Mol. Cell 24:221-232(2006)

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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