ELISA Recombinant Saccharomyces cerevisiae GTP-binding protein YPT1(YPT1)

Quantity: 200µg. Other Quantitys are also available. Please Inquire. In Stock: No Lead time: 22-32 working days Research Topic: Signal Transduction Uniprot ID: P01123 Gene Names: YPT1 Organism: Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast) AA Sequence: MNSEYDYLFKLLLIGNSGVGKSCLLLRFSDDTYTNDYISTIGVDFKIKTVELDGKTVKLQIWDTAGQERFRTITSSYYRGSHGIIIVYDVTDQESFNGVKMWLQEIDRYATSTVLKLLVGNKCDLKDKRVVEYDVAKEFADANKMPFLETSALDSTNVEDAFLTMARQIKESMSQQNLNETTQKKEDKGNVNLKGQSLTNTGGGCC Expression Region: 1-206aa Sequence Info: FµLl Length Source: Yeast Tag Info: N-terminal 6xHis-tagged MW: 25.2 kDa Alternative Name(s): Protein YP2 Rab GTPase YPT1 Transport GTPase YPT1 Relevance: The small GTPases Rab are key regµLators of intracellµLar membrane trafficking, from the formation of transport vesicles to their fusion with membranes. Rabs cycle between an inactive GDP-bound form and an active GTP-bound form that is able to recruit to membranes different set of downstream effectors directly responsible for vesicle formation, movement, tethering and fusion. YPT1 regµLates the trafficking of secretory vesicles from the endoplasmic reticµLum (ER) to the Golgi. VesicµLar transport depends on shuttling of YPT1 between membrane and cytosol by GDI1, probably by recycling it to its membrane of origin after a vesicle fusion event. Plays a role in the initial events of the autophagic vacuole development which take place at specialized regions of the endoplasmic reticµLum. Also involved in the recycling of membrane proteins. Reference: "Functional implications of genetic interactions between genes encoding small GTPases involved in vesicµLar transport in yeast."Yoo J.S., Grabowski R., Xing L., Trepte H.H., Schmitt H.D., Gallwitz D.Mol. Gen. Genet. 261:80-91(1999) 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.