Recombinant African swine fever virus Inner membrane protein p54 (Ba71V-126), partial

• Product Name Alternative:

  (pE183L)

• Abbreviation:

  Recombinant African swine fever virus Ba71V-126 protein, partial

• Gene Name:

  Ba71V-126

• UniProt:

  Q65194

• Expression Region:

  54-183aa

• Organism:

  African swine fever virus (strain Badajoz 1971 Vero-adapted) (Ba71V) (ASFV)

• Target Sequence:

  SRKKKAAAAIEEEDIQFINPYQDQQWAEVTPQPGTSKPAGATTASAGKPVTGRPATNRPATNKPVTDNPVTDRLVMATGGPAAAPAAASAHPTEPYTTVTTQNTASQTMSAIENLRQRNTYTHKDLENSL

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Inner envelope protein involved, through its interaction with host dynein, in the intracellular microtubule-dependent transport of viral capsid toward viral factories. Seems to induce caspase-3 activation and apoptosis. Plays a role in virion morphogenesis by recruiting and transforming the host ER membranes into the precursors of the viral envelope. Involved in virus attachment to the host cell.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  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:

  17.8 kDa

• References & Citations:

  "The African swine fever virus dynein-binding protein p54 induces infected cell apoptosis." Hernaez B., Diaz-Gil G., Garcia-Gallo M., Ignacio Quetglas J., Rodriguez-Crespo I., Dixon L., Escribano J.M., Alonso C. FEBS Lett. 569:224-228 (2004)

• 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