Recombinant Vaccinia virus Cell surface-binding protein OPG105 (OPG105)

Product Specifications

Product Name Alternative

Carbonic anhydrase homolog

Abbreviation

Recombinant Vaccinia virus Cell surface-binding protein OPG105 protein

Gene Name

OPG105

UniProt

P20508

Expression Region

1-304aa

Organism

Vaccinia virus (strain Copenhagen) (VACV)

Target Sequence

MPQQLSPINIETKKAISNARLKPLDIHYNESKPTTIQNTGKLVRINFKGGYISGGFLPNEYVLSSLHIYWGKEDDYGSNHLIDVYKYSGEINLVHWNKKKYSSYEEAKKHDDGLIIISIFLQVSDHKNVYFQKIVNQLDSIRSANTSAPFDSVFYLDNLLPSTLDYFTYLGTTIKHSADAVWIIFPTPINIHSDQLSKFRTLLSSSNHDGKPYYITENYRNPYKLNDDTQVYYSGEIIRAATTSPARENYFMRWLSDLRETCFSYYQKYIEGNKTFAIIAIVFVFILTAILFLMSRRYSREKQN

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Binds to chondroitin sulfate on the cell surface to provide virion attachment to target 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.

Function

Binds to chondroitin sulfate on the cell surface to provide virion attachment to target cell.

Molecular Weight

51.3 kDa

References & Citations

"Vaccinia virus envelope D8L protein binds to cell surface chondroitin sulfate and mediates the adsorption of intracellular mature virions to cells."Hsiao J.C., Chung C.S., Chang W.J. Virol. 73:8750-8761 (1999) .

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.