Recombinant Lake Victoria marburgvirus Polymerase cofactor VP35 (VP35)

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.