Recombinant Epstein-Barr virus Protein LF2 (LF2)

MAEAYPGGAHAALASRRSSFRNSLRRLRPTEKPDTSFMRGVWKYEIFPSYVRVTNKQVLQLDAQCQELPPCPSVGQILSFKLPSFSFNTTTYGSRYFTVAFLFFGAEDNEVFLKPFFVMHSDQDIVLSVLNPRSLFIEKGKFTWYIVPIRLVKNPYLYLQILPGQSDIQLTRSCTQSGDKLNTSEPQIFLSGSPVTSQDECLPYLLAQHTPPFLKSYARIHTFPGKVCPVNAIRRGKGYVRVSVDTPDLKREGPLNVKVGMTLLDDVIIAFRYNPYPKSHWRWDGESTDIRYFGSPVIIPPNFITELEYNNTYEAPLSSKITAVVVSHSSNPVFYVYPQEWKPGQTLKLTVRNISNNPITIVTGQSMAQAFFIYAGDPSISTIMRRYIQRQGCALTLPGNIVVESSSLPTFERINKTFNGNIVASEGTL

Plays an essential role in replication and partitioning of viral genomic DNA during latent viral infection. During this phase, the circular double-stranded viral DNA undergoes replication once per cell cycle and is efficiently partitioned to the daughter cells. EBNA1 activates the initiation of viral DNA replication through binding to specific sites in the viral latent origin of replication, oriP. Additionally, it governs the segregation of viral episomes by mediating their attachment to host cell metaphase chromosomes. Also activates the transcription of several viral latency genes. Finally, it can counteract the stabilization of host p53/TP53 by host USP7, thereby decreasing apoptosis and increasing host cell survival.

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.

"Nucleotide sequences of mRNAs encoding Epstein-Barr virus nuclear proteins: a probable transcriptional initiation site." Sample J., Hummel M., Braun D., Birkenbach M., Kieff E. Proc. Natl. Acad. Sci. U.S.A. 83:5096-5100 (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.