Recombinant Coxiella burnetii Uncharacterized protein (CBU_2007)

MTVYSRYEFHYDRKQQKIVVNPPLDDHKRPVQNPAERSYVGAFLIHCMTLIDMNARWEKYYTEHSEEKPKYFQNPEFNEFLQSSRLRLEIKEIGTKISQGTAQEKTTTRIITKFKIGQLTLVDDPVKPLQVINRKYQRRERYNYDAGVSALYLNILERGYYCGLETLASISDLDGKVDKRFFLSHCKIPLEKFYQRDPSFCYQNHTYFVPEETKVQNYVRSLQPEQGVINSLAATVVYNAYGKEKEEYCQLIEKEVERKKRFCARIDGMISKYKDKLSKEINKQEILKIKSFVPKFFLTFWVDEETKLKKQKYKGIEQLHKEIHENNYDEGFIQSKIDSIKTNPESNSLLRCRFWGDLVSSREKTLLDDIKREAEKEPKSAVKRESPLPFKYRTL

Glycoprotein G2: class I viral fusion protein that directs fusion of viral and host endosomal membranes, leading to delivery of the nucleocapsid into the cytoplasm. Membrane fusion is mediated by irreversible conformational changes induced upon acidification in the endosome.Stable signal peptide: cleaved and functions as a signal peptide. In addition, it is also retained as the third component of the GP complex. The SSP is required for efficient glycoprotein expression, post-translational maturation cleavage of GP1 and GP2, glycoprotein transport to the cell surface plasma membrane, formation of infectious virus particles, and acid pH-dependent glycoprotein-mediated cell fusion.

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.

"Determination of structural principles underlying three different modes of lymphocytic choriomeningitis virus escape from CTL recognition." Velloso L.M., Michaelsson J., Ljunggren H.G., Schneider G., Achour A. J. Immunol. 172:5504-5511 (2004)

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.