Recombinant Influenza A virus Hemagglutinin(HA) ,partial

Recombinant Influenza A virus Hemagglutinin(HA) ,partial

CSB-EP721113IFG
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Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 10-20 working days

Research Topic: Microbiology

Uniprot ID: Q67282

Gene Names: HA

Organism: Influenza A virus (strain A/Mallard/New York/6750/1978 H2N2)

AA Sequence: DQICIGYHANNSTEKVDTILERNVTVTHAKDILEKTHNGKLCRLSGIPPLELGDCSIAGWLLGNPECDRLLSVPEWSYIVEKENPANGLCYPGNFNDYEELKHLLTRVTHFEKIKILPRDQWTQHTTTGGSRACAVSGNPSFFRNMVWLTKKGSNYPVAKGSYNNTSGEQMLVIWGIHHPNDDTEQRTLYQNVGTYVSVGTSTLNKRSIPEIATRPKVNGQGGRMEFSWTLLETWDVINFESTGNLIAPEYGFKISKRGSSGIMKTEKTLENCETKCQTPLGAINTTLPFHNIHPLTIGECPKYVKSDRLVLATGLRNVPQIES

Expression Region: 16-339aa

Sequence Info: Partial

Source: E.coli

Tag Info: N-terminal 6xHis-SUMO-tagged

MW: 52.2 kDa

Alternative Name(s): Cleaved into the following 2 chains: Hemagglutinin HA1 chain Hemagglutinin HA2 chain

Relevance: Binds to sialic acid-containing receptors on the cell surface, bringing about the attachment of the virus particle to the cell. This attachment induces virion internalization of about two third of the virus particles through clathrin-dependent endocytosis and about one third through a clathrin- and caveolin-independent pathway. Plays a major role in the determination of host range restriction and virulence. Class I viral fusion protein. Responsible for penetration of the virus into the cell cytoplasm by mediating the fusion of the membrane of the endocytosed virus particle with the endosomal membrane. Low pH in endosomes induces an irreversible conformational change in HA2, releasing the fusion hydrophobic peptide. Several trimers are required to form a competent fusion pore

Reference: "Origin of the pandemic 1957 H2 influenza A virus and the persistence of its possible progenitors in the avian reservoir."Schafer J.R., Kawaoka Y., Bean W.J., Suss J., Senne D., Webster R.G.Virology 194:781-788(1993)

Purity: Greater than 90% as determined by SDS-PAGE.

Storage Buffer: Tris-based buffer,50% glycerol

Storage: 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℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

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