Recombinant Human CDK6 (CyclinD1) Protein

Name: Recombinant Human CDK6 (CyclinD1) Protein
Brand: Beta LifeScience
SKU: BL-0804SG
Availability: InStock

Collections: Other recombinant proteins, Recombinant proteins

Our products are highly customizable to meet your specific needs. You can choose options such as endotoxin removal, liquid or lyophilized forms, preferred tags, and the desired functional sequence range for proteins. Submitting a written inquiry expedites the quoting process.

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Product Overview

Tag	His
Host Species	Human
Accession	NM_001259NM_053056
Synonym	CDK6: PLSTIRE, MGC59692Cyclin D1: BCL1, PRAD1, U21B31, D11S287E
Background	CDK6 is a member of the cyclin-dependent family of protein kinases that are important regulators of cell cycle progression. CDK6 activity is regulated by the D-type cyclins and members of the INK4 family of CDK inhibitors (1). The CDK6 kinase activity is detected in mid-G1 phase of the cell cycle and is responsible for the phosphorylation and regulation of the activity of tumor suppressor protein Rb. Although CDK6 and CDK4 can both phosphorylate multiple residues in the Rb protein, they do so with different residue selectivity in vitro; CDK6 phosphorylates Thr821 while CDK4 phosphorylates Thr826 on Rb protein (2).
Description	Recombinant full-length human CDK6 and CyclinD1 were co-produced by baculovirus in Sf9 insect cells using an N-terminual His tag on CDK6 and GST tag on CyclinD1 proteins.
Source	Sf9 insect cells
AA Sequence	Full Length
Molecular Weight	~40kDa and CyclinD1 ~61kDa
Purity	For specific purity information on a given lot, see related COA.
Endotoxin	< 1.0 EU per μg of the protein as determined by the LAL method
Bioactivity	Active
Formulation	Recombinant protein is supplied in 50mM Tris-HCl, pH 7.5, 50mM NaCl, 10mM Glutathione, 0.25mM DTT, 0.1mM EDTA, 0.1mM PMSF and 25% glycerol.
Stability	The recombinant protein is stable for up to 12 months at -70°C
Usage	For Research Use Only
Storage	Recombinant Human CDK6(CyclinD1) Protein should be stored should be stored at < -70°C. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.

FAQs

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Proteins are sensitive to heat, and freeze-drying can preserve the activity of the majority of proteins. It improves protein stability, extends storage time, and reduces shipping costs. However, freeze-drying can also lead to the loss of the active portion of the protein and cause aggregation and denaturation issues. Nonetheless, these adverse effects can be minimized by incorporating protective agents such as stabilizers, additives, and excipients, and by carefully controlling various lyophilization conditions.

Commonly used protectant include saccharides, polyols, polymers, surfactants, some proteins and amino acids etc. We usually add 8% (mass ratio by volume) of trehalose and mannitol as lyoprotectant. Trehalose can significantly prevent the alter of the protein secondary structure, the extension and aggregation of proteins during freeze-drying process; mannitol is also a universal applied protectant and fillers, which can reduce the aggregation of certain proteins after lyophilization.

Our protein products do not contain carrier protein or other additives (such as bovine serum albumin (BSA), human serum albumin (HSA) and sucrose, etc., and when lyophilized with the solution with the lowest salt content, they often cannot form A white grid structure, but a small amount of protein is deposited in the tube during the freeze-drying process, forming a thin or invisible transparent protein layer.

Reminder: Before opening the tube cap, we recommend that you quickly centrifuge for 20-30 seconds in a small centrifuge, so that the protein attached to the tube cap or the tube wall can be aggregated at the bottom of the tube. Our quality control procedures ensure that each tube contains the correct amount of protein, and although sometimes you can't see the protein powder, the amount of protein in the tube is still very precise.

To learn more about how to properly dissolve the lyophilized recombinant protein, please visit Lyophilization FAQs.