Recombinant Borna disease virus Envelope glycoprotein p57 (G), partial

FDLQGLSCNTDSTPGLIDLEIRRLCHTPTENVISCEVSYLNHTTISLPAVHTSCLKYHCKTYWGFFGSYSADRIINRYTGTVKGCLNNSAPEDPFECNWFYCCSAITTEICRCSITNVTVAVQTFPPFMYCSFADCSTVSQQELESGKAMLSDGSTLTYTPYILQSEVVNKTLNGTILCNSSSKIVSFDEFRRSYSLTNGSYQSSSINVTCANYTSSCRPRLKRRRRDTQQIEYLVHKLRPTLKDAWEDCEILQSLLLGVFGTGIASASQFLRSWLNHPDIIGYIVNGVGVVWQCHRVNVTFMAWNESTYYPPVDYNGRKYFLNDEGRLQTNTPEARPGLKRVMWFGRYFLGTVGSGVKPRRIRYNKTSHDYHLEEFEASLNMTPQTSIASGHETDPINHAYGTQADLLPYTRSSNITSTDTGSGWVHIGLPSFAFLNPLGWLRD

Unprocessed envelope protein p57 is thought to be involved in attachment of the virus to its cell surface receptor. This attachment induces virion internalization predominantly through clathrin-dependent endocytosis. Envelope protein p27 and p29 presumably linked by disulfide bond are the viral type II fusion protein, involved in pH-dependent fusion within early endosomes after internalization of the virion by endocytosis.

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.

Unprocessed envelope protein p57 is thought to be involved in attachment of the virus to its cell surface receptor. This attachment induces virion internalization predominantly through clathrin-dependent endocytosis (By similarity) .

"Conservation of coding potential and terminal sequences in four different isolates of Borna disease virus." Pleschka S., Staeheli P., Kolodziejek J., Richt J.A., Nowotny N., Schwemmle M. J. Gen. Virol. 82:2681-2690 (2001)

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.