Recombinant Lassa virus Pre-glycoprotein polyprotein GP complex (GPC) , partial

Recombinant Lassa virus Pre-glycoprotein polyprotein GP complex (GPC) , partial

• CAS Number: 9000-83-3
• Gene Name: GPC
• UniProt: P17332
• Expression Region: 59-258aa
• Organism: Lassa virus (strain GA391) (LASV)
• Target Sequence: LIYKGTYELQTLELNMETLNMTMPLSCTKNNSHHYIRVGNETGLELTLTNTSILNHKFCNLSDAHKRNLYDHSLMSIISTFHLSIPNFNQYEAMSCDFNGGKITVQYNLSHSFAVDAAGHCGTLANGVLQTFMRMAWGGSYIALDSGRGNWDCIMTSYQYLIIQNTTWDDHCQFSRPSPIGYLGLLSQRTRDIYISRRLL
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Signal Transduction
• Assay Type: In Stock Protein
• Relevance: Glycoprotein G2: class I viral fusion protein that directs fusion of viral and host endosomal membranes, leading to delivery of the nucleocapsid into the cytoplasm. Membrane fusion is mediated by irreversible conformational changes induced upon acidification in the endosome
• 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: 27.7 kDa
• References & Citations: "Nucleotide sequence of the S RNA of Lassa virus (Nigerian strain) and comparative analysis of arenavirus gene products." Clegg J.C.S., Wilson S.M., Oram J.D. Virus Res. 18:151-164 (1991)
• 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℃.