Recombinant Zaire ebolavirus RNA-directed RNA polymerase L(L),partial

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Recombinant Zaire ebolavirus RNA-directed RNA polymerase L(L),partial

CSB-EP764949ZAT
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Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: Yes

Lead time: 3-7 working days

Research Topic: Others

Uniprot ID: Q6V1Q2

Gene Names: L

Organism: Zaire ebolavirus (strain Kikwit-95) (ZEBOV)

AA Sequence: RGSSFVTDLEKYNLAFRYEFTAPFIEYCNRCYGVKNVFNWMHYTIPQCYMHVSDYYNPPHNLTLENRDNPPEGPSSYRGHMGGIEGLQQKLWTSISCAQISLVEIKTGFKLRSAVMGDNQCITVLSVFPLETDADEQEQSAEDNAARVAASLAKVTSACGIFLKPDETFVHSGFIYFGKKQYLNG

Expression Region: 625-809aa

Sequence Info: Partial

Source: E.coli

Tag Info: N-terminal 10xHis-tagged and C-terminal Myc-tagged

MW: 27.9 kDa

Alternative Name(s): Large structural protein

Relevance: RNA-directed RNA polymerase that catalyzes the transcription of viral mRNAs, their capping and polyadenylation. The template is composed of the viral RNA tightly encapsidated by the nucleoprotein (N). The viral polymerase binds to the genomic RNA at the 3' leader promoter, and transcribes subsequently all viral mRNAs with a decreasing efficiency. The first gene is the most transcribed, and the last the least transcribed. The viral phosphoprotein acts as a processivity factor. Capping is concommitant with initiation of mRNA transcription. Indeed, a GDP polyribonucleotidyl transferase (PRNTase) adds the cap structure when the nascent RNA chain length has reached few nucleotides. Ribose 2'-O methylation of viral mRNA cap precedes and facilitates subsequent guanine-N-7 methylation, both activities being carried by the viral polymerase. Polyadenylation of mRNAs occur by a stuttering mechanism at a slipery stop site present at the end viral genes. After finishing transcription of a mRNA, the polymerase can resume transcription of the downstream gene.

Reference:

Purity: Greater than 85% 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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