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Recombinant Saccharomyces cerevisiae Cullin-3 (CUL3), partial

Recombinant Saccharomyces cerevisiae Cullin-3 (CUL3), partial

Code
MSDS	MSDS Datasheet
Size	Pls inquire
Source
Conjugate
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Product Details
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Target Background

Product Details

Purity

>85% (SDS-PAGE)

Target Names

CUL3

Uniprot NO.

P53202

Alternative Names

CUL3; YGR003WCullin-3; Cullin-B

Species

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

Source

Yeast

Expression Region

1-744

Target Protein Sequence

MITNKKIKIS VPEKLGLSEE SFEESWETVK YAIDHIYSDD MADLSFEQVY KTIYTIVLNK KGPILYNRLK DYLIQKLALL RETIVKDNTH DYEFLGTMAR LWEVQCHCFK ITGDLMMYMD KVYCKPNRCM EVYDMCLDLF RIEILQKCSS SLISALISDI ERIRNLGSVD SEHTSLWKVL IGMMETLHDN RDSFFLTDFE PVLISATEEY YNKAIDIELL TPIESLEKIR KLRQFESMLD SSFLNVDSHN KLKTVLENVL IWGKLSDIIE DLTHEAMVIS NGKLLQEIYD LSSEEKYRVT VIESIKSYIN KNAINIPFNE GNRKKGQNAI TWSSEIVELY RSQHSFLESI DFGSVRLNNL TGDVSNAILG DVFSMYFSKE GALPSEYLST YVDHCMKRTK EKDAEIVKIK QDLLDSTKLI GLLTEKDIFE KIYKKQLSRR LLQQRSLVEI EKWMVQMIKK VLGTFFTSKL EIMLRDISLS SEMYQAFQHS TINSIEYLSF APQVLTRTSW PFQSTNPIDE GISLPPRMSQ ILAGFEGYYS LKYKERVLKW AHHLSVIEIG CQFNSGYYEI SFSVYAGVIF LLFEDYEELT LGEIYELTHI PIDDVKSLVM SMSTIPRCKI LKKSSSSGNM KFSVNYFFSS PNRKVKVPVI ACPLPSQKSD NLATASSVDT YDNEIVMELS AIIVRIMKTE GKLSHQQLLE RTTKRTQSRL SLTPSILKRS IQLLIEKEYI QRNADDPSYY HYLS
Note: The complete sequence may include tag sequence, target protein sequence, linker sequence and extra sequence that is translated with the protein sequence for the purpose(s) of secretion, stability, solubility, etc.
If the exact amino acid sequence of this recombinant protein is critical to your application, please explicitly request the full and complete sequence of this protein before ordering.

Protein Length

Partial

Tag Info

N-terminal His-tagged/Tag-Free
The tag type will be determined during production process. If you have specified tag type, please tell us and we will develop the specified tag preferentially.

Storage Condition

Store at -20°C, for extended storage, conserve at -20°C or -80°C.

Shelf Life

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.

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

Customer Reviews and Q&A

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Target Background

Function(From Uniprot)

Component of a ubiquitin-protein ligase. Together with ELA1 is required for polyubiquitination and degradation of RBP1.

Gene References into Functions

Elongin A (Ela1) and cullin 3 (Cul3) are required for Pol II polyubiquitylation and degradation in yeast cells and an E3 comprised of elongin C (Elc1), Ela1, Cul3, and the RING finger protein Roc1 (Rbx1) mediates this process. PMID:17296727

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Protein Families

Cullin family

Database Links

KEGG: sce:YGR003W

STRING: 4932.YGR003W

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