ELISA Recombinant Saccharomyces cerevisiae Probable tRNA threonylcarbamoyladenosine biosynthesis protein KAE1(KAE1)

Quantity: 200µg. Other Quantitys are also available. Please Inquire. In Stock: No Lead time: 10-20 working days Research Topic: Others Uniprot ID: P36132 Gene Names: KAE1 Organism: Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast) AA Sequence: MVNLNTIPPKNGRDYYIALGLEGSANKLGVGIVKHPLLPKHANSDLSYDCEAEmLSNIRDTYVTPPGEGFLPRDTARHHRNWCIRLIKQALAEADIKSPTLDIDVICFTKGPGMGAPLHSVVIAARTCSLLWDVPLVGVNHCIGHIEMGREITKAQNPVVLYVSGGNTQVIAYSEKRYRIFGETLDIAIGNCLDRFARTLKIPNEPSPGYNIEQLAKKAPHKENLVELPYTVKGMDLSMSGILASIDLLAKDLFKGNKKNKILFDKTTGEQKVTVEDLCYSLQENLFAmLVEITERAMAHVNSNQVLIVGGVGCNVRLQEMMAQMCKDRANGQVHATDNRFCIDNGVMIAQAGLLEYRMGGIVKDFSETVVTQKFRTDEVYAAWRD Expression Region: 1-386aa Sequence Info: FµLl Length Source: E.coli Tag Info: N-terminal 6xHis-tagged MW: 46.7 kDa Alternative Name(s): Kinase-associated endopeptidase 1 N6-L-threonylcarbamoyladenine synthase Short name: t(6)A synthase t(6)A37 threonylcarbamoyladenosine biosynthesis protein KAE1 tRNA threonylcarbamoyladenosine biosynthesis protein KAE1 Relevance: Component of the EKC/KEOPS complex that is required for the formation of a threonylcarbamoyl group on adenosine at position 37 (t6A37) in tRNAs that read codons beginning with adenine. The complex is probably involved in the transfer of the threonylcarbamoyl moiety of threonylcarbamoyl-AMP (TC-AMP) to the N6 group of A37. KAE1 likely plays a direct catalytic role in this reaction, but requires other protein(s) of the complex to fµLfill this activity. The EKC/KEOPS complex also promotes both telomere uncapping and telomere elongation. The complex is required for efficient recruitment of transcriptional coactivators. Reference: "Sequencing and comparison of yeast species to identify genes and regµLatory elements."Kellis M., Patterson N., Endrizzi M., Birren B.W., Lander E.S.Nature 423:241-254(2003) 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.