Recombinant Suid herpesvirus 1 Envelope glycoprotein E (gE), partial

TEAPSLSAETTPGPVTEVPSPSAEVWDLSTEAGDDDLDGDLNGDDRRAGFGSALASLREAPPAHLVNVSEGANFTLDARGDGAVVAGIWTFLPVRGCDAVAVTMVCFETACHPDLVLGRACVPEAPERGIGDYLPPEVPRLQREPPIVTPERWSPHLTVRRATPNDTGLYTLHDASGPRAVFFVAVGDRPPAPLAPVGPARHEPRFHALGFHSQLFSPGDTFDLMPRVVSDMGDSRENFTATLDWYYARAPPRCLLYYVYEPCIYHPRAPECLRPVDPACSFTSPARAALVARRAYASCSPLLGDRWLTACPFDAFGEEVHTNATADESGLYVLVMTHNGHVATWDYTLVATAAEYVTVIKELTAPARAPGTPWGPGGGDDAIYVDGVTTPAPPARPWNPYGRTTPGR

In epithelial cells, the heterodimer gE/gI is required for the cell-to-cell spread of the virus, by sorting nascent virions to cell junctions. Once the virus reaches the cell junctions, virus particles can spread to adjacent cells extremely rapidly through interactions with cellular receptors that accumulate at these junctions. Implicated in basolateral spread in polarized cells. In neuronal cells, gE/gI is essential for the anterograde spread of the infection throughout the host nervous system. Together with US9, the heterodimer gE/gI is involved in the sorting and transport of viral structural components toward axon tips .

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.

"Use of lambda gt11 to isolate genes for two pseudorabies virus glycoproteins with homology to herpes simplex virus and varicella-zoster virus glycoproteins." Petrovskis E.A., Timmins J.G., Post L.E. J. Virol. 60:185-193 (1986)

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.