Recombinant Human herpesvirus 8 type P Viral macrophage inflammatory protein 2 (VMI2), partial (Active)

Product Specifications

Product Name Alternative

Viral macrophage inflammatory protein II Short name:vMIP-II vMIP-1B

Abbreviation

Recombinant Human herpesvirus 8 type P ORF K4 protein, partial (Active)

Gene Name

ORF K4

UniProt

Q98157

Expression Region

24-93aa

Organism

Human herpesvirus 8 type P (isolate GK18) (HHV-8) (Kaposi's sarcoma-associated herpesvirus)

Target Sequence

LGASWHRPDKCCLGYQKRPLPQVLLSSWYPTSQLCSKPGVIFLTKRGRQVCADKSKDWVKKLMQQLPVTA

Tag

Tag-Free

Type

Active Protein & In Stock Protein

Source

E.Coli

Field of Research

Immunology

Relevance

Blocks infection by several different human immunodeficiency virus type 1 (HIV-1) strains. This occurs because vMIP-II binds to a wide range of chemokine receptors. May form part of the response to host defenses contributing to virus-induced neoplasia and may have relevance to KSHV and HIV-I interactions.

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

>97% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Fully biologically active when compared to standard. The specific activity is determined by the inhibitory effect on monocyte migration response to human MIP-1 alpha using a concentration range of 1.0µg-10.0µg/ml of viral MIP-2 will inhibit 25ng/ml of human MIP-1 alpha.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 µm filtered PBS, pH 7.4

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.

Function

Molecular Weight

8.0 kDa

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.