This protein acts as a central regulator in the cell wall integrity signaling pathway, which is influenced by the cell cycle and responds to various types of cell wall stress. It integrates signals from multiple cell surface sensors and activates a range of effectors that regulate processes such as beta-glucan synthesis at sites of wall remodeling, gene expression related to cell wall biogenesis, actin cytoskeleton organization, and protein and vesicle targeting to the growth site. It activates the protein kinase C (PKC1) MAP kinase cascade, beta-1,3-glucan synthase (FKS1), the formin BNI1, the exocyst component SEC3, and the transcription factor SKN7.
Product Name | Recombinant Saccharomyces cerevisiae GTP-binding protein RHO1 (RHO1) |
Accession | P06780 |
Purity | >85% (SDS-PAGE) |
Host Species | Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast) |
Gene | RHO1 |
Source | E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell |
Protein Expression Range | 2-206 |
Tag | Tag type will be determined during the manufacturing process. |
Form | Lyophilized powder |
Buffer | Tris/PBS-based buffer, 6% Trehalose. |
Storage | Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles. |
Alternative Names | RHO1; YPR165W; P9325.3; GTP-binding protein RHO1; Rho-type GTPase 1 |
Target Protein Sequence | SQQVGNSIR RKLVIVGDGA CGKTCLLIVF SKGQFPEVYV PTVFENYVAD VEVDGRRVEL ALWDTAGQED YDRLRPLSYP DSNVVLICFS IDLPDSLENV QEKWIAEVLH FCQGVPIILV GCKVDLRNDP QTIEQLRQEG QQPVTSQEGQ SVADQIGATG YYECSAKTGY GVREVFEAAT RASLMGKSKT NGKAKKNTTE KKKKKC |
Protein Length | Full Length of Mature Protein |
Reconstitution | We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference. |
Shelf Life | The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. |
Notes | Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week. |