Recombinant Oryza sativa subsp. japonica Glutelin type-B 4 (GLUB4) , partial

Recombinant Oryza sativa subsp. japonica Glutelin type-B 4 (GLUB4) , partial

• CAS Number: 9000-83-3
• Gene Name: GLUB4
• UniProt: P14614
• Expression Region: 25-303aa
• Organism: Oryza sativa subsp. japonica (Rice)
• Target Sequence: QLFGPNVNPWHNPRQGGFRECRFDRLQAFEPLRRVRSEAGVTEYFDEKNEQFQCTGTFVIRRVIEPQGLLVPRYSNTPGMVYIIQGRGSMGLTFPGCPATYQQQFQQFLPEGQSQSQKFRDEHQKIHQFRQGDIVALPAGVAHWFYNEGDAPVVALYVFDLNNNANQLEPRQKEFLLAGNNNREQQMYGRSIEQHSGQNIFSGFNNELLSEALGVNALVAKRLQGQNDQRGEIIRVKNGLKLLRPAFAQQQEQAQQQEQAQAQYQVQYSEEQQPSTRCN
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Prevents the establishment of cellular antiviral state by blocking the cellular IRF7-mediated innate immunity. May also inhibit viral replication by modulating BRLF1 activity.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 39.5 kDa
• References & Citations: "Epstein-Barr virus LF2: an antagonist to type I interferon." Wu L., Fossum E., Joo C.H., Inn K.S., Shin Y.C., Johannsen E., Hutt-Fletcher L.M., Hass J., Jung J.U. J. Virol. 83:1140-1146 (2009)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.