Recombinant Rabies virus Matrix protein (M)

Recombinant Rabies virus Matrix protein (M)

• CAS Number: 9000-83-3
• Gene Name: M
• UniProt: P15200
• Expression Region: 1-202aa
• Organism: Rabies virus (strain PM1503/AVO1) (RABV)
• Target Sequence: MNVLRKIVKKCRDEDTQKPSPVSAPPDDDDLWLPPPEYVPLKELTSKKNMRNFCVNGDVKACSPNGYSFRILRHILRSFNEIYSGNHRMIGLVKVVVGLALSGAPVPEGMNWVYKLRRTLIFQWADSRGPLEGEELEYSQEITWDDDTEFVGLQIRVSARQCHIQGRIWCINTNSRACQLWSDMSLQTQRSEEDKDSSLLLE
• Tag: N-terminal GST-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Plays a major role in assembly, budding and uncoating of virion after membrane fusion. Completely covers the ribonucleoprotein coil and keep it in condensed bullet-shaped form. Inhibits viral transcription and stimulates replication. Plays a major role in early induction of TRAIL-mediated apoptosis in infected neurons.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 49.9 kDa
• References & Citations: "Sequence of the 3386 3' nucleotides of the genome of the AVO1 strain rabies virus: structural similarities in the protein regions involved in transcription." Poch O., Tordo N., Keith G. Biochimie 70:1019-1029 (1988)
• 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℃.