Recombinant Rift valley fever virus Non-structural protein NS-S (NSS)

MDYFPVISVDLQSGRRVVSVEYFRGDGPPRIPYSMVGPCCVFLMHHRPSHEVRLRFSDFYNVGEFPYRVGLGDFASNVAPPPAKPFQRLIDLIGHMTLSDFTRFPNLKEAISWPLGEPSLAFFDLSSTRVHRNDDIRRDQIATLAMRSCKITNDLEDSFAGLHRMIATEAILRGIDLCLLPGFDLMYEVAHVQCVRLLQAAKEDISNAVVPNSALIVLMEESLMLRSSLPSMMGRNNWIPVIPPIPDVEMESEEESDDDGFVEVD

Plays a role in the escape of host innate immune response by promoting the degradation of host EIF2AK2/PKR and inhibiting host transcription . Cytoplasmic NSs interacts with host FBXW11 to degrade PKR whereas nuclear pool binds to host FBXO3 to target TFIIH subunit GTF2H1 for proteasomal degradation with the help of the linker protein SKP1 . Removes FBXO3 isoform 1 from the nucleus . Forms nuclear amyloid-like filaments of about 12 nm in width that may sequester NSs binding partners, causing cell cycle arrest . Also aggragates in the cytosol as short fibrils late after host cell infection . Plays a role in cell morphology and/or motility, reduction of lamellipodia, cell spreading, and dissolution of adherens junctions .

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.

"NSs amyloid formation is associated with the virulence of Rift Valley fever virus in mice." Leger P., Nachman E., Richter K., Tamietti C., Koch J., Burk R., Kummer S., Xin Q., Stanifer M., Bouloy M., Boulant S., Kraeusslich H.G., Montagutelli X., Flamand M., Nussbaum-Krammer C., Lozach P.Y. Nat. Commun. 11:3281-3281 (2020)

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.