Recombinant Vaccinia virus 14 kDa fusion protein (A27L)

• Abbreviation:

  Recombinant Vaccinia virus A27L protein

• Gene Name:

  A27L

• UniProt:

  P26312

• Expression Region:

  1-136aa

• Organism:

  Vaccinia virus (strain WR 65-16) (VACV)

• Target Sequence:

  MLEFFRPPRARSPRELVQLLPEAWTTSRSSTGSANPSASRKPARYPRIHAPELQSGEARWPLWSRIRPLEDPLKQRLTNLEKKITNVTTKFEQIEKCCKRNDEVLFRLENHAETLRAAMISLAKKIDVQTGRRPYE

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  This protein appears to play an important role in virus penetration at the level of cell fusion. The N-terminal proximal region is essential for fusion ability. Essential in fusing the outermost of the two Golgi-derived membranes enveloping the virus with the plasma membrane, and in its subsequent release extracellularly.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  19.9 kDa

• References & Citations:

  "Vaccinia virus induces cell fusion at acid pH and this activity is mediated by the N-terminus of the 14-kDa virus envelope protein." Gong S., Lai C., Esteban M. Virology 178:81-91 (1990)

• 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:

  Full Length