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Recombinant Human respiratory syncytial virus B Major surface glycoprotein G (G), partial

Product Specifications

Product Name Alternative

GMajor surface glycoprotein G; Attachment glycoprotein G; Membrane-bound glycoprotein; mG

Abbreviation

Recombinant Human respiratory syncytial virus B Major surface glycoprotein G, partial

Gene Name

G

UniProt

P20896

Expression Region

67-292aa

Organism

Human respiratory syncytial virus B (strain 18537)

Target Sequence

HKVTLTTVTVQTIKNHTEKNISTYLTQVPPERVNSSKQPTTTSPIHTNSATISPNTKSETHHTTAQTKGRITTSTQTNKPSTKSRSKNPPKKPKDDYHFEVFNFVPCSICGNNQLCKSICKTIPSNKPKKKPTIKPTNKPTTKTTNKRDPKTPAKMPKKEIITNPAKKPTLKTTERDTSISQSTVLDTITPKYTIQQQSLHSTTSENTPSSTQIPTASEPSTLNPN

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Endotoxin

Not test

Purity

Greater than 85% 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

Attaches the virion to the host cell membrane by interacting with heparan sulfate, initiating the infection. Interacts with host CX3CR1, the receptor for the CX3C chemokine fractalkine, to modulate the immune response and facilitate infection. Unlike the other paramyxovirus attachment proteins, lacks both neuraminidase and hemagglutinating activities (By similarity) .

Molecular Weight

29.0 kDa

References & Citations

"Evolutionarily conserved herpesviral protein interaction networks." Fossum E., Friedel C.C., Rajagopala S.V., Titz B., Baiker A., Schmidt T., Kraus T., Stellberger T., Rutenberg C., Suthram S., Bandyopadhyay S., Rose D., von Brunn A., Uhlmann M., Zeretzke C., Dong Y.A., Boulet H., Koegl M. Haas J. PLoS Pathog. 5:e1000570-e1000570 (2009)

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

Partial

Available Sizes

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