Recombinant Crimean-Congo hemorrhagic fever virus Envelopment polyprotein (GP), partial (Active)

KPTVSTANIALSWSSVEHRGNKILVSGRSESIMKLEERTGISWDLGVEDASESKLLTVSVMDLSQMYSPVFEYLSGDRQVGEWPKATCTGDCPERCGCTSSTCLHKEWPHSRNWRCNPTWCWGVGTGCTCCGLDVKDLFTDYMFVKWKVEYIKTEAIVCVELTSQERQCSLIEAGTRFNLGPVTITLSEPRNIQQKLPPEIITLHPRIEEGFFDLMHVQKVLSASTVCKLQSCTHGVPGDLQVYHIGNLLKGDKVNGHLIHKIEPHFNTSWMSWDGCDLDYYCNMGDWPSCTYTGVTQHNHASFVNLLNIETDYTKNFHFHSKRVTAHGDTPQLDLKARPTYGAGEITVLVEVADMELHTKK

Glycoprotein N Plays a role in virion attachment to host receptor. This attachment induces virion internalization predominantly through clathrin-dependent endocytosis Glycoprotein N probably locks the Gn-Gc complex in a prefusion state Glycoprotein C Binds to host cell surface receptor LDLR and mediates fusion between viral and cellular membranes. Attachment to receptor induces virion internalization predominantly through clathrin-dependent endocytosis. Class II fusion protein that promotes fusion of viral membrane with host endosomal membrane after endocytosis of the virion. Exposure of the glycoprotein spikes to potassium is necessary for the conformational change leading to fusion.

Measured by its binding ability in a functional ELISA. Immobilized CCHFV GP at 2 μg/mL can bind Anti-GP recombinant antibody (CSB-RA810349MA1CSC) . The EC50 is 3.136-3.585 ng/mL.

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.

Intracellular localization of Crimean-Congo Hemorrhagic Fever (CCHF) virus glycoproteins. Haferkamp S., Fernando L., Schwarz T.F., Feldmann H., Flick R. Virol. J. 2:42-42 (2005)

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.