Recombinant Human herpesvirus 1 Tegument protein VP16 (UL48)

Mfr.No.	CSB-EP356268HWZ
Alternative Names	Alpha trans-inducing protein, Alpha-TIF, ICP25, Vmw65, Alpha trans-inducing protein ; Alpha-TIF ; ICP25 ; Vmw65
Tag	N-terminal 6xHis-SUMO-tagged
Regulatory	RUO
Relevance	Transcriptional activator of immediate-early (IE) gene products (alpha genes). Acts as a key activator of lytic infection by initiating the lytic program through the assembly of the transcriptional regulatory VP16-induced complex composed of VP16 and two cellular factors, HCFC1 and POU2F 1. VP16-induced complex represents a regulatory switch: when it is on, it promotes IE-gene expression and thus lytic infection, and when it is off, it limits IE-gene transcription favoring latent infection (By similarity).By similarity1 Publication May play a role in the aggregation of tegument proteins around nucleocapsids during virus morphogenesis.
Source	E.coli
Notes	Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Protein Name	Alpha trans-inducing protein; Alpha-TIF; ICP25; Vmw65
Expression Region	1-490aa
Mol Weight	70.3 kDa
Nature	recombinant
Protein Description	Full Length

Subcellular Location	Virion tegument, Host nucleus
Uniprot	P04486, P04486
Function	Transcriptional activator of immediate-early (IE) gene products (alpha genes). Acts as a key activator of lytic infection by initiating the lytic program through the assembly of the transcriptional regulatory VP16-induced complex composed of VP16 and two cellular factors, HCFC1 and POU2F 1. VP16-induced complex represents a regulatory switch
Protein Families	Herpesviridae tegument protein VP16 protein family
Research Area	Others
Weight	70.32kDa

Stotage Note	Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.
Buffer	Tris-based buffer，50% glycerol
Purity	Greater than 90% as determined by SDS-PAGE.
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Storage Buffer	Tris-based buffer,50% glycerol