Recombinant Mouse Receptor-interacting serine-threonine-protein kinase 3(Ripk3)

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Recombinant Mouse Receptor-interacting serine-threonine-protein kinase 3(Ripk3)

CSB-YP886403MO
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$740.00 USD
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Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 22-32 working days

Research Topic: Others

Uniprot ID: Q9QZL0

Gene Names: Ripk3

Organism: Mus musculus (Mouse)

AA Sequence: MSSVKLWPTGASAVPLVSREELKKLEFVGKGGFGVVFRAHHRTWNHDVAVKIVNSKKISWEVKAMVNLRNENVLLLLGVTEDLQWDFVSGQALVTRFMENGSLAGLLQPECPRPWPLLCRLLQEVVLGMCYLHSLNPPLLHRDLKPSNILLDPELHAKLADFGLSTFQGGSQSGSGSGSGSRDSGGTLAYLDPELLFDVNLKASKASDVYSFGILVWAVLAGREAELVDKTSLIRETVCDRQSRPPLTELPPGSPETPGLEKLKELMIHCWGSQSENRPSFQDCEPKTNEVYNLVKDKVDAAVSEVKHYLSQHRSSGRNLSAREPSQRGTEMDCPRETMVSKMLDRLHLEEPSGPVPGKCPERQAQDTSVGPATPARTSSDPVAGTPQIPHTLPFRGTTPGPVFTETPGPHPQRNQGDGRHGTPWYPWTPPNPMTGPPALVFNNCSEVQIGNYNSLVAPPRTTASSSAKYDQAQFGRGRGWQPFHK

Expression Region: 1-486aa

Sequence Info: Full Length

Source: Yeast

Tag Info: N-terminal 6xHis-tagged

MW: 55.3 kDa

Alternative Name(s): RIP-like protein kinase 3Receptor-interacting protein 3 ;RIP-3 ;mRIP3

Relevance: Essential for necroptosis, a programmed cell death process in response to death-inducing TNF-alpha family mbers. Upon induction of necrosis, RIPK3 interacts with, and phosphorylates RIPK1 and MLKL to form a necrosis-inducing complex. RIPK3 binds to and enhances the activity of three metabolic enzymes: GLUL, GLUD1, and PYGL. These metabolic enzymes may eventually stimulate the tricarboxylic acid cycle and oxidative phosphorylation, which could result in enhanced ROS production.

Reference: Mouse receptor interacting protein 3 does not contain a caspase-recruiting or a death domain but induces apoptosis and activates NF-kappaB.Pazdernik N.J., Donner D.B., Goebl M.G., Harrington M.A.Mol. Cell. Biol. 19:6500-6508(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.

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