Recombinant Turnip mosaic virus Polyprotein, partial

TQQNRWMFEQLNGNLKAIAHCPSQLVTKHTVKGKCQMFDLYLKLHDEAREYFQPMLGQYQKSKLNREAYAKDLLKYATPIEAGNIDCDLFEKTVEIVVSDLRGYGFETCNYVTDENDIFEALNMKSAVGALYKGKKKDYFAEFTPEMKEEILKQSCERLFLGKMGVWNGSLKAELRPLEKVEANKTRTFTAAPLDTLLGGKVCVDDFNNQFYDHNLRAPWSVGMTKFYCGWDRLLESLPDGWVYCDADGSQFDSSLSPYLINAVLNIRLGFMEEWDIGEVMLRNLYTEIVYTPISTPDGTLVKKFKGNNSGQPSTVVDNTLMVILAVNYSLKKSGIPSELRDSIIRFFVNGDDLLLSVHPEYEYILDTMADNFRELGLKYTFDSRTREKGDLWFMSHQGHKREGIWIPKLEPERIVSILEWDRSKEPCHRLEAICAAMIESWGYDKLTHEIRKFYAWMIEQAPFSSLAQEGKAPYIAETALRKLYLDKEPAQEDLTHYLQAIFEDYEDGAEACVYHQ

Helper component proteinase: required for aphid transmission and also has proteolytic activity. Only cleaves a Gly-Gly dipeptide at its own C-terminus. Interacts with virions and aphid stylets. Acts as a suppressor of RNA-mediated gene silencing, also known as post-transcriptional gene silencing (PTGS), a mechanism of plant viral defense that limits the accumulation of viral RNAs. May have RNA-binding activity.

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.

"The cylindrical inclusion gene of Turnip mosaic virus encodes a pathogenic determinant to the Brassica resistance gene TuRB01." Jenner C.E., Sanchez F., Nettleship S.B., Foster G.D., Ponz F., Walsh J.A. Mol. Plant Microbe Interact. 13:1102-1108 (2000)

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.