Recombinant Human cytomegalovirus Viral interleukin-10 homolog (UL111A)

ATTTTIKNTKPQCRPEDYATRLQDLRVTFHRVKPTLQREDDYSVWLDGTVVKGCWGCSVMDWLLRRYLEIVFPAGDHVYPGLKTELHSMRSTLESIYKDMRQCPLLGCGDKSVISRLSQEAERKSDNGTRKGLSELDTLFSRLEEYLHSRK

Functional viral IL-10 homolog. Can bind to the human IL-10 receptor and compete with human IL-10 for binding sites. Requires both subunits of the human IL-10 receptor complex to induce signal transduction events and biological activities. IL-10 signaling pathway has several immunosuppressive activities that are exploited by the virus. Inhibits TLR-induced type I interferon production in host plasmacytoid dendritic cells.

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.

Functional viral IL-10 homolog. Can bind to the human IL-10 receptor and compete with human IL-10 for binding sites. Requires both subunits of the human IL-10 receptor complex to induce signal transduction events and biological activities. IL-10 signaling pathway has several immunosuppressive activities that are exploited by the virus. Inhibits TLR-induced type I interferon production in host plasmacytoid dendritic cells (By similarity) .

"Two novel spliced genes in human cytomegalovirus." Akter P., Cunningham C., McSharry B.P., Dolan A., Addison C., Dargan D.J., Hassan-Walker A.F., Emery V.C., Griffiths P.D., Wilkinson G.W., Davison A.J. J. Gen. Virol. 84:1117-1122 (2003)

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.