Recombinant Bovine respiratory syncytial virus Major surface glycoprotein G (G)

Product Specifications

Product Name Alternative

Attachment glycoprotein G; Membrane-bound glycoprotein; mG; Mature sG

Abbreviation

Recombinant Bovine respiratory syncytial virus Major surface glycoprotein G

Gene Name

UniProt

Q65706

Expression Region

1-257aa

Organism

Bovine respiratory syncytial virus (strain 375) (BRS)

Target Sequence

MSNHTHHLKFKTGKRAWKPSKYFIVGLSCLYKFNLKSLVQTALSTLAMITLTSLVITAIIYISVGKSKAKPTSKPTIQQTQQPQNHTSPFFTENNYKSTHTSIQSTTLSQLINIDTTRGTTYGHSTDETQSRKIKSQSALPTTRKPPINPSESNPPENHQDHNNSQTLPYEPCSTCEGNLACLSLCQVGPGRAPSRAPTITLKKTPKPKTTKRPIKTTIHHRTSPEAKLQPKNNTAAPQQGILSSPENHTNQSTTQI

Tag

N-terminal 10xHis-tagged

Type

CF Transmembrane Protein & Developed Protein

Source

In vitro E.coli expression system

Field of Research

Others

Relevance

Attaches the virion to the host cell membrane by interacting with heparan sulfate, initiating the infection. Unlike the other paramyxovirus attachment proteins, lacks both neuraminidase and hemagglutinating activities. Helps the virus escape antibody-dependent restriction of replication by acting as an antigen decoy and by modulating the activity of leukocytes bearing Fc-gamma receptors.

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

34.4 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.