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Recombinant Rabies virus Matrix protein (M)

Product Specifications

Product Name Alternative

(Phosphoprotein M2)

Abbreviation

Recombinant Rabies virus Matrix protein

Gene Name

M

UniProt

P15200

Expression Region

1-202aa

Organism

Rabies virus (strain PM1503/AVO1) (RABV)

Target Sequence

MNVLRKIVKKCRDEDTQKPSPVSAPPDDDDLWLPPPEYVPLKELTSKKNMRNFCVNGDVKACSPNGYSFRILRHILRSFNEIYSGNHRMIGLVKVVVGLALSGAPVPEGMNWVYKLRRTLIFQWADSRGPLEGEELEYSQEITWDDDTEFVGLQIRVSARQCHIQGRIWCINTNSRACQLWSDMSLQTQRSEEDKDSSLLLE

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Plays a major role in assembly, budding and uncoating of virion after membrane fusion. Completely covers the ribonucleoprotein coil and keep it in condensed bullet-shaped form. Inhibits viral transcription and stimulates replication. Plays a major role in early induction of TRAIL-mediated apoptosis in infected neurons.

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

49.9 kDa

References & Citations

"Sequence of the 3386 3' nucleotides of the genome of the AVO1 strain rabies virus: structural similarities in the protein regions involved in transcription." Poch O., Tordo N., Keith G. Biochimie 70:1019-1029 (1988)

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.

Protein Length

Full Length

Available Sizes

Frequently Asked Questions

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