Recombinant BK polyomavirus Small t antigen

• CAS Number:

  9000-83-3

• UniProt:

  P15000

• Expression Region:

  1-172aa

• Organism:

  BK polyomavirus (strain AS) (BKPyV)

• Target Sequence:

  MDKVLNREESMELMDLLGLERAAWGNLPLMRKAYLKKCKEFHPDKGGDEDKMKRMNTLYKKMEQDVKVAHQPDFGTWNSSEVCADFPLCPDTLYCKEWPICSKKPSVHCPCMLCQLRLRHLNRKFLRKEPLVWIDCYCIDCFTQWFGLDLTEETLQWWVQIIGETPFRDLKL

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  Developed Protein

• Relevance:

  Promotes efficient viral genome replication by accelerating both G1 and S phase progression of the cell cycle. Inhibits host PP2A by binding to the A subunit, thereby displacing lower affinity regulatory B subunit. Inactivation of PP2A in turn results in the transactivation of cyclin A and cyclin D1 promoters. Late during the infection cycle, ST may induce dephosphorylation of host MTOR, leading to the inhibition of cap-dependent translation. May establish and maintain high levels of viral genomes during persistent infection in cell culture.

• Purity:

  Greater than 90% 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:

  27.9 kDa

• References & Citations:

  "Nucleotide sequence of the human polyomavirus AS virus, an antigenic variant of BK virus." Tavis J.E., Walker D.L., Gardner S.D., Frisque R.J. J. Virol. 63:901-911 (1989)

• 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℃.