Recombinant Human Receptor Tyrosine-Protein Kinase Erbb-2 (ERBB2) Protein (His&Myc)

  • Purity: Greater than 85% as determined by SDS-PAGE.
  • Host Species: Human
  • Accession: P04626
  • Gene: ERBB2
  • CAT.NO: B000089
  • Expression Systems:

    E.coli

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ERBB2 is a protein tyrosine kinase that participates in several cell surface receptor complexes, requiring a coreceptor for ligand binding. It is an essential component of the neuregulin-receptor complex, though neuregulins do not directly bind to ERBB2. GP30 is a potential ligand. ERBB2 regulates peripheral microtubule outgrowth and stabilization. Upon activation, the MEMO1-RHOA-DIAPH1 signaling pathway phosphorylates and inhibits GSK3B at the cell membrane, preventing APC and CLASP2 phosphorylation and enabling their membrane association. Membrane-bound APC recruits MACF1 to the cell membrane, facilitating microtubule capture and stabilization.
In the nucleus, ERBB2 plays a role in transcriptional regulation. It binds the 5′-TCAAATTC-3′ sequence in the PTGS2/COX-2 promoter to activate transcription and is involved in the transcriptional activation of CDKN1A, a process requiring STAT3 and SRC. Additionally, ERBB2 promotes rRNA gene transcription by RNA Pol I, enhancing protein synthesis and cell growth. These functions underscore its critical role in signaling, cytoskeletal dynamics, and transcriptional regulation.

Product Name Recombinant Human Receptor Tyrosine-Protein Kinase Erbb-2 (ERBB2) Protein (His&Myc)
Accession P04626
Purity Greater than 85% as determined by SDS-PAGE.
Host Species Human
Gene ERBB2
Source E.coli
Protein Expression Range 720-976aa
Tag N-10His&C-Myc
Molecular Mass 36.6 kDa
Form Liquid or Lyophilized powder
Buffer

Liquid form: default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol.

Lyophilized powder form: the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

Storage

1. Store at -20¡«C/-80¡«C upon receipt, aliquoting is necessary for mutiple use.

2. Avoid repeated freeze-thaw cycles.

3. Store working aliquots at 4¡«C for up to one week.

4. In general, protein in liquid form is stable for up to 6 months at -20¡«C/-80¡«C. Protein in lyophilized powder form is stable for up to 12 months at -20¡«C/-80¡«C.

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