SRP2016

GAL4 [(1-147) - AH] from Saccharomyces cerevisiae

recombinant, expressed in E. coli, ≥80% (SDS-PAGE)

• Sinonimo/i: Gal81
• NACRES: NA.26
• UNSPSC Code: 12352200
• Assay: ≥80% (SDS-PAGE)
• Biological source: Saccharomyces cerevisiae
• Recombinant: expressed in E. coli
• Concentration: 300 μg/mL

Proprietà

• biological source: Saccharomyces cerevisiae
• recombinant: expressed in E. coli
• assay: ≥80% (SDS-PAGE)
• form: frozen liquid
• mol wt: ~18.6 kDa
• packaging: pkg of 10 μg
• storage condition: avoid repeated freeze/thaw cycles
• concentration: 300 μg/mL
• technique(s): electrophoretic mobility shift assay: suitable
• color: colorless to clear
• NCBI accession no.: NM_001184062
• UniProt accession no.: P04386
• shipped in: dry ice
• storage temp.: −70°C
• Gene Information: Saccharomyces cerevisiae ... GAL4(855828)

Descrizione

Biochem/physiol Actions

Transcriptional activity is greatly stimulated by promoter-specific activator proteins. These are modular proteins, consisting of a DNA-binding domain and a regulatory (activator) domain. The GAL4 protein of yeast activates the transcription of several genes involved in galactose metabolism. This event requires that GAL4 bind to upstream activation sites with the consensus sequence 5′-CGGN5(T/A)N5CCG-3′ (5 ). A fragment of the GAL4 protein, comprising amino acids 1-147, binds DNA but fails to activate transcription. Linking of an acidic synthetic peptide, forming an α-helix (AH), to this GAL4 DNA-binding domain, results in a protein with an amphipathic structure. This fusion protein is able to activate transcription of a gene, bearing the GAL4 binding sites in an in vitro transcription system by targeting TFIIB in the pre-initiation complex.

Physical form

Clear and colorless frozen liquid solution

Preparation Note

Use a manual defrost freezer and avoid repeated freeze-thaw cycles. While working, please keep sample on ice.

Informazioni sulla sicurezza

• Classe di stoccaggio: 10 - Combustible liquids
• Che succede?: WGK 1
• Punto di infiammabilità (°F): Not applicable
• Punto di infiammabilità (°C): Not applicable