Recombinant Lake Victoria marburgvirus Polymerase cofactor VP35 (VP35)

• Product Name Alternative:

  (Marburg VP35) (mVP35)

• Abbreviation:

  Recombinant Lake Victoria marburgvirus VP35 protein

• Gene Name:

  VP35

• UniProt:

  P35259

• Expression Region:

  1-329aa

• Organism:

  Lake Victoria marburgvirus (strain Musoke-80) (MARV) (Marburg virus (strain Kenya/Musoke/1980) )

• Target Sequence:

  MWDSSYMQQVSEGLMTGKVPIDQVFGANPLEKLYKRRKPKGTVGLQCSPCLMSKATSTDDIIWDQLIVKRTLADLLIPINRQISDIQSTLSEVTTRVHEIERQLHEITPVLKMGRTLEAISKGMSEMLAKYDHLVISTGRTTAPAAAFDAYLNEHGVPPPQPAIFKDLGVAQQACSKGTMVKNATTDAADKMSKVLELSEETFSKPNLSAKDLALLLFTHLPGNNTPFHILAQVLSKIAYKSGKSGAFLDAFHQILSEGENAQAALTRLSRTFDAFLGVVPPVIRVKNFQTVPRPSQKSLRAVPPNPTIDKGWVCVYSSEQGETRALKI

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Plays an essential role in viral RNA synthesis and also a role in suppressing innate immune signaling.

• 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:

  40.2 kDa

• References & Citations:

  "Crystal Structure of the Marburg Virus VP35 Oligomerization Domain." Bruhn J.F., Kirchdoerfer R.N., Urata S.M., Li S., Tickle I.J., Bricogne G., Saphire E.O. J. Virol. 91:0-0 (2017) .

• 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