Recombinant Lake Victoria marburgvirus Polymerase cofactor VP35 (VP35)
Selected Variant
CSB-EP336033LBQa0-01
Size: 20 µg
Product Specifications
Product Name Alternative
(Marburg VP35) (mVP35)
Abbreviation
Recombinant Lake Victoria marburgvirus VP35 protein
Gene Name
VP35
UniProt
P35259
Expression Region
1-329aa
Organism
Lake Victoria marburgvirus (strain Musoke-80) (MARV) (Marburg virus (strain Kenya/Musoke/1980) )
Target Sequence
MWDSSYMQQVSEGLMTGKVPIDQVFGANPLEKLYKRRKPKGTVGLQCSPCLMSKATSTDDIIWDQLIVKRTLADLLIPINRQISDIQSTLSEVTTRVHEIERQLHEITPVLKMGRTLEAISKGMSEMLAKYDHLVISTGRTTAPAAAFDAYLNEHGVPPPQPAIFKDLGVAQQACSKGTMVKNATTDAADKMSKVLELSEETFSKPNLSAKDLALLLFTHLPGNNTPFHILAQVLSKIAYKSGKSGAFLDAFHQILSEGENAQAALTRLSRTFDAFLGVVPPVIRVKNFQTVPRPSQKSLRAVPPNPTIDKGWVCVYSSEQGETRALKI
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Plays an essential role in viral RNA synthesis and also a role in suppressing innate immune signaling.
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
40.2 kDa
References & Citations
"Crystal Structure of the Marburg Virus VP35 Oligomerization Domain." Bruhn J.F., Kirchdoerfer R.N., Urata S.M., Li S., Tickle I.J., Bricogne G., Saphire E.O. J. Virol. 91:0-0 (2017) .
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
Full Length
Available Sizes
Price
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