Recombinant Human Insulin receptor substrate 1 (IRS1) , partial, Biotinylated

• CAS Number:

  9000-83-3

• Gene Name:

  IRS1

• UniProt:

  P35568

• Expression Region:

  157-267aa

• Organism:

  Homo sapiens

• Target Sequence:

  GPAFKEVWQVILKPKGLGQTKNLIGIYRLCLTSKTISFVKLNSEAAAVVLQLMNIRRCGHSENFFFIEVGRSAVTGPGEFWMQVDDSVVAQNMHETILEAMRAMSDEFRPR

• Tag:

  N-terminal MBP-tagged and C-terminal 6xHis-Avi-tagged

• Source:

  E.coli

• Field of Research:

  Cancer

• Assay Type:

  Developed Protein

• Relevance:

  May mediate the control of various cellular processes by insulin. When phosphorylated by the insulin receptor binds specifically to various cellular proteins containing SH2 domains such as phosphatidylinositol 3-kinase p85 subunit or GRB2. Activates phosphatidylinositol 3-kinase when bound to the regulatory p85 subunit .

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Partial

• Form:

  Liquid or Lyophilized powder

• Buffer:

  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.

• Reconstitution:

  We recommend that this vial be briefly centrifuged 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  60.3 kDa

• References & Citations:

  "Recruitment of insulin receptor substrate-1 and activation of NF-kappaB essential for midkine growth signaling through anaplastic lymphoma kinase." Kuo A.H., Stoica G.E., Riegel A.T., Wellstein A. Oncogene 26:859-869 (2007)

• Storage Conditions:

  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℃.