Recombinant Reston ebolavirus Matrix protein VP40 (VP40)

MRRGVLPTAPPAYNDIAYPMSILPTRPSVIVNETKSDVLAVPGADVPSNSMRPVADDNIDHSSHTPSGVASAFILEATVNVISGTKVLMKQIPIWLPLGVADQKIYSFDSTTAAIMLASYTVTHFGKISNPLVRVNRLGPGIPDHPLRLLRLGNQAFLQEFVLPPVQLPQYFTFDLTALKLITQPLPAATWTDETPAGAVNALRPGLSLHPKLRPILLPGKTGKKGHASDLTSPDKIQTIMNAIPDLKIVPIDPTKNIVGIEVPELLVQRLTGKKPQPKNGQPIIPVLLPKYVGLDPISPGDLTMVITQDCDSCHSPASHPYHMDKQNSYQ

Promotes virus assembly and budding by interacting with host proteins of the multivesicular body pathway. May facilitate virus budding by interacting with the nucleocapsid and the plasma membrane. Specific interactions with membrane-associated GP and VP24 during the budding process may also occur. The hexamer form seems to be involved in budding. The octamer form binds RNA, and may play a role in genome replication (By similarity)

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.

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.

Promotes virus assembly and budding by interacting with host proteins of the multivesicular body pathway. May facilitate virus budding by interacting with the nucleocapsid and the plasma membrane. Specific interactions with membrane-associated GP and VP24 during the budding process may also occur. The hexamer form seems to be involved in budding. The octamer form binds RNA, and may play a role in genome replication (By similarity) .

"Molecular characterization of an isolate from the 1989/90 epizootic of Ebola virus Reston among macaques imported into the United States." Groseth A., Stroeher U., Theriault S., Feldmann H.Virus Res. 87:155-163 (2002)

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.