Recombinant Human cytomegalovirus Protein UL16 (UL16), partial

• Abbreviation:

  Recombinant Human cytomegalovirus UL16 protein, partial

• Gene Name:

  UL16

• UniProt:

  P16757

• Expression Region:

  27-184aa

• Organism:

  Human cytomegalovirus (strain AD169) (HHV-5) (Human herpesvirus 5)

• Target Sequence:

  VDLGSKSSNSTCRLNVTELASIHPGETWTLHGMCISICYYENVTEDEIIGVAFTWQHNESVVDLWLYQNDTVIRNFSDITTNILQDGLKMRTVPVTKLYTSRMVTNLTVGRYDCLRCENGTTKIIERLYVRLGSLYPRPPGSGLAKHPSVSADEELSA

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Plays a role in escape from host immune response. Blocks the interaction between the host KLRK1 receptor with the ligands ULBP1 and ULBP2. ULBPs activate multiple signaling pathways in primary NK cells, resulting in the production of cytokines and chemokines. The sequestration of diverse KLRK1 ligands in the endoplasmic reticulum and cis-Golgi apparatus of cells by UL16 inhibits the activation of NK cells.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Bioactivity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  25.2 kDa

• Storage Conditions:

  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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Partial