Recombinant Hepatitis B virus genotype D subtype ayw Large envelope protein (S)

GQNLSTSNPLGFFPDHQLDPASRANTANPDWDFNPNKDTWPDANKDGAGAFGLGLTPPHGGLLGWSPQAQGILHTVPANPPPASTNRQTGRQPTPLSPPLRDTHPQAVQWNSTTFHQTLQDPRVRGLYFPAGGSSSGTVNPVPTTASPLSSIFSRIGDPVTNMENITSGFLGPLLVLQAGFFLLTRILTIPQSLDSWWTSLNFRGGTTVCLGQNSQSPTSNHSPTSCPPTCPGYRWMCLRGFIIFLFILLLCLIFLLVLLEYQGMLHVCPLIPGTTTTSTGPCKTCTTPAQGNSMFPSCCCTKTSDGNCTCIPIPSSWAFAKYLWEWASVRFSWLSLLVPFVQWFVGLSPTVWLSAIWMMWYWGPSLYSILSPFLPLLPIFFCLWVYI

The large envelope protein exists in two topological conformations, one which is termed 'external' or Le-HBsAg and the other 'internal' or Li-HBsAg. In its external conformation the protein attaches the virus to cell receptors and thereby initiating infection. This interaction determines the species specificity and liver tropism. This attachment induces virion internalization predominantly through caveolin-mediated endocytosis. The large envelope protein also assures fusion between virion membrane and endosomal membrane. In its internal conformation the protein plays a role in virion morphogenesis and mediates the contact with the nucleocapsid like a matrix protein. ; The middle envelope protein plays an important role in the budding of the virion. It is involved in the induction of budding in a nucleocapsid independent way. In this process the majority of envelope proteins bud to form subviral lipoprotein particles of 22 nm of diameter that do not contain a nucleocapsid.

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.

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.