Recombinant Chicken anemia virus Apoptin (VP3)
Product Specifications
Product Name Alternative
VP3; Apoptin
Abbreviation
Recombinant Chicken anemia virus VP3 protein
Gene Name
VP3
UniProt
Q99152
Expression Region
1-121aa
Organism
Chicken anemia virus (isolate Germany Cuxhaven-1) (CAV)
Target Sequence
MNALQEDTPPGPSTVFRPPTSSRPLETPHCREIRIGIAGITITLSLCGCANARAPTLRSATADNSESTGFKNVPDLRTDQPKPPSKKRSCDPSEYRVSELKESLITTTPSRPRTAKRRIRL
Tag
N-terminal 6xHis-SUMO-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
May act as transcriptional regulator. Induces apoptosis in infected cells. Element of infectious replication cycle.
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.
Function
May act as transcriptional regulator. Induces apoptosis in infected cells. Element of infectious replication cycle.
Molecular Weight
29.3 kDa
References & Citations
"Characterization of cloned chicken anemia virus DNA that contains all elements for the infectious replication cycle."Noteborn M.H.M., de Boer G.F., van Roozelaar D.J., Karreman C., Kranenburg O., Vos J.G., Jeurissen S.H.M., Hoeben R.C., Zantema A., Koch G., van Ormondt H., van der Eb A.J.J. Virol. 65:3131-3139 (1991)
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
Available Sizes
Curated Selection
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