Recombinant Human cytomegalovirus 65KDA phosphoprotein (UL83), partial

Product Specifications

Product Name Alternative

65KDA matrix phosphoprotein Phosphoprotein UL83 Tegument protein UL83

Abbreviation

Recombinant Human cytomegalovirus UL83 protein, partial

Gene Name

UL83

UniProt

P06725

Expression Region

351-480aa

Organism

Human cytomegalovirus (strain AD169) (HHV-5) (Human herpesvirus 5)

Target Sequence

FDIDLLLQRGPQYSEHPTFTSQYRIQGKLEYRHTWDRHDEGAAQGDDDVWTSGSDSDEELVTTERKTPRVTGGGAMAGASTSAGRKRKSASSATACTSGVMTRGRLKAESTVAPEEDTDEDSDNEIHNPA

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Counteracts the host antiviral immune response when activated and phosphorylated, by preventing IRF3 from entering the nucleus. Also participates in the transactivation of viral major immediate-early genes by the recruitment of host IFI16 to the promoters pf these genes.

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

Molecular Weight

18.2 kDa

References & Citations

"Cloning and physical mapping of a gene fragment coding for a 64-kilodalton major late antigen of human cytomegalovirus."Pande H., Baak S.W., Riggs A.D., Clark B.R., Shively J.E., Zaia J.A.Proc. Natl. Acad. Sci. U.S.A. 81:4965-4969 (1984)

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.