Recombinant African swine fever virus Inner membrane protein p54 (Ba71V-126), partial
Selected Variant
CSB-EP731137AEJ1a0-01
Size: 10 µg
Product Specifications
Product Name Alternative
(pE183L)
Abbreviation
Recombinant African swine fever virus Ba71V-126 protein, partial
Gene Name
Ba71V-126
UniProt
Q65194
Expression Region
54-183aa
Organism
African swine fever virus (strain Badajoz 1971 Vero-adapted) (Ba71V) (ASFV)
Target Sequence
SRKKKAAAAIEEEDIQFINPYQDQQWAEVTPQPGTSKPAGATTASAGKPVTGRPATNRPATNKPVTDNPVTDRLVMATGGPAAAPAAASAHPTEPYTTVTTQNTASQTMSAIENLRQRNTYTHKDLENSL
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Inner envelope protein involved, through its interaction with host dynein, in the intracellular microtubule-dependent transport of viral capsid toward viral factories. Seems to induce caspase-3 activation and apoptosis. Plays a role in virion morphogenesis by recruiting and transforming the host ER membranes into the precursors of the viral envelope. Involved in virus attachment to the host cell.
Endotoxin
Not test
Purity
Greater than 90% 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
17.8 kDa
References & Citations
"The African swine fever virus dynein-binding protein p54 induces infected cell apoptosis." Hernaez B., Diaz-Gil G., Garcia-Gallo M., Ignacio Quetglas J., Rodriguez-Crespo I., Dixon L., Escribano J.M., Alonso C. FEBS Lett. 569:224-228 (2004)
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.
Protein Length
Partial
Available Sizes
Price
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