CIAO1 Recombinant Protein (Human)
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CIAO1 Recombinant Protein (Human)

Cat. No. IP23033
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Product Details

Product Name
CIAO1 Recombinant Protein (Human)
Species Reactivity
Human
UniProt ID
O76071
Protein Name
probable cytosolic iron-sulfur protein assembly protein CIAO1
Protein Sequence
MKDSLVLLGRVPAHPDSRCWFLAWNPAGTLLASCGGDRRIRIWGTEGDSWICKSVLSEGHQRTVRKVAWSPCGNYLASASFDATTCIWKKNQDDFECVTTLEGHENEVKSVAWAPSGNLLATCSRDKSVWVWEVDEEDEYECVSVLNSHTQDVKHVVWHPSQELLASASYDDTVKLYREEEDDWVCCATLEGHESTVWSLAFDPSGQRLASCSDDRTVRIWRQYLPGNEQGVACSGSDPSWKCICTLSGFHSRTIYDIAWCQLTGALATACGDDAIRVFQEDPNSDPQQPTFSLTAHLHQAHSQDVNCVAWNPKEPGLLASCSDDGEVAFWKYQRPEGL
Protein Size
1-339 aa
Tag
N-terminal 6xHis-SUMO-tagged
Protein Range
1-339 aa
Molecular Weight
53.8 kDa
Purity
Greater than 90% as determined by SDS-PAGE.
Source
E. Coli

Usage

Additional Information
Relevance: Key component of the cytosolic iron-sulfur protein assbly (CIA) complex, a multiprotein complex that mediates the incorporation of iron-sulfur cluster into extramitochondrial Fe/S proteins. Ses to specifically modulate the transactivation activity of WT1. As part of the mitotic spindle-associated MMXD complex it may play a role in chromosome segregation.
Formulation
20 mM Tris-HCl based buffer, pH 8.0

Target Information

Gene Name
Probable cytosolic iron-sulfur protein assembly protein CIAO1
Gene Abbr.
CIAO1
Gene ID
Alias
WD repeat-containing protein 39

Storage & Handling

Storage
If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
Product Format
Liquid or Lyophilized powder.
Reconstitution
We recommend that this vial be briefly centrifμged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20 °C/-80 °C. Our default final concentration of glycerol is 50%. 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 °C/-80 °C. The shelf life of lyophilized form is 12 months at -20 °C/-80 °C. Repeated freezing and thawing is not recommended. Store working aliquots at 4 °C for up to one week.
All of our services and products are intended for preclinical research use only and cannot be used to diagnose, treat or manage patients.
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