Recombinant Griffithsia sp. Griffithsin (X31S)

Product Specifications

Product Name Alternative

Abbreviation

Recombinant Griffithsia sp. Griffithsin protein (X31S)

UniProt

P84801

Expression Region

1-121aa (X31S)

Organism

Griffithsia sp. (strain Q66D336) (Red alga)

Target Sequence

SLTHRKFGGSGGSPFSGLSSIAVRSGSYLDSIIIDGVHHGGSGGNLSPTFTFGSGEYISNMTIRSGDYIDNISFETNMGRRFGPYGGSGGSANTLSNVKVIQINGSAGDYLDSLDIYYEQY

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Mixed specificity lectin with anti-HIV activity. Binds to HIV envelope glycoproteins, including exterior membrane glycoprotein gp120, and inhibits viral entry into cells. Binding to gp120 is dependent on gp120 being glycosylated, and is inhibited by mannose, glucose and N-acetylglucosamine.

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.

Molecular Weight

20.2 kDa

References & Citations

"Domain-swapped structure of the potent antiviral protein griffithsin and its mode of carbohydrate binding." Ziolkowska N.E., O'Keefe B.R., Mori T., Zhu C., Giomarelli B., Vojdani F., Palmer K.E., McMahon J.B., Wlodawer A. Structure 14:1127-1135 (2006)

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.