Recombinant Vaccinia virus Protein A33 (VACWR156), partial

Product Specifications

Product Name Alternative

VACWR156; A33RProtein A33

Abbreviation

Recombinant Vaccinia virus VACWR156 protein, partial

Gene Name

VACWR156

UniProt

P68617

Expression Region

57-185aa

Organism

Vaccinia virus (strain Western Reserve) (VACV) (Vaccinia virus (strain WR) )

Target Sequence

VRLNQCMSANEAAITDAAVAVAAASSTHRKVASSTTQYDHKESCNGLYYQGSCYILHSDYQLFSDAKANCTAESSTLPNKSDVLITWLIDYVEDTWGSDGNPITKTTSDYQDSDVSQEVRKYFCVKTMN

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

Coordinates the incorporation of A36 into wrapped enveloped virion membranes and, subsequently, the production of actin tails. Therefore plays an essential role in efficient cell-to-cell spread of viral particles.

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

Coordinates the incorporation of A36 into wrapped enveloped virion (EV) membranes and, subsequently, the production of actin tails. Therefore plays an essential role in efficient cell-to-cell spread of viral particles.

Molecular Weight

16.2 kDa

References & Citations

"Interactions between vaccinia virus IEV membrane proteins and their roles in IEV assembly and actin tail formation." Rottger S., Frischknecht F., Reckmann I., Smith G.L., Way M. J. Virol. 73:2863-2875 (1999)

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.