Recombinant African swine fever virus CD2 homolog, partial

• Product Name Alternative:

  CD2H;5HL; CD2v; T-lymphocyte CD2 receptor-like protein; CD2-like protein; pEP402R

• Abbreviation:

  Recombinant African swine fever virus CD2 homolog protein, partial

• UniProt:

  Q89501

• Expression Region:

  17-204aa

• Organism:

  African swine fever virus (strain Badajoz 1971 Vero-adapted) (Ba71V) (ASFV)

• Target Sequence:

  NIIIWSTLNQTVFLNNIFTINDTYGGLFWNTYYDNNRSNFTYCGIAGNYCSCCGHNISLYNTTNNCSLIIFPNNTEIFNRTYELVYLDKKINYTVKLLKSVDSPTITYNCTNSLITCKNNNGTNVNIYLIINNTIVNDTNGDILNYYWNGNNNFTATCMINNTISSLNETENINCTNPILKYQNYLST

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  May play an immunosuppressive role by inhibiting lymphocyte proliferation and subsequently facilitating viral replication and generalization of infection. Responsible for viral hemadsorption, which may help viral spread. Increases virus replication in the tick vector at the step of virus uptake or replication in the tick gut. May play a role in the host Golgi reorganization to yield viral factories. May play a role in host cell penetration.

• 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:

  23.0 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.

• Protein Length:

  Partial