Recombinant Influenza A virus Polymerase acidic protein (PA), partial

  • Purity: >85% (SDS-PAGE)
  • Host Species: Influenza A virus (strain A/Puerto Rico/8/1934 H1N1)
  • Accession: P03433
  • Gene: PA
  • CAT.NO: B000249
  • Expression Systems:

    E.coli

    In Vivo Biotinylation in E.coli

    Yeast

    Baculovirus

    Mammalian cell

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This protein plays a crucial role in viral RNA transcription and replication by forming a heterotrimeric polymerase complex with PB1 and PB2 subunits. The complex transcribes viral mRNAs using a unique mechanism called cap-snatching, where it hijacks and cleaves host capped pre-mRNAs. These short, capped RNA fragments serve as primers for viral mRNA synthesis. The PB2 subunit binds to the 5′ cap of cellular pre-mRNAs, while the PA subunit, which carries endonuclease activity, cleaves the host RNAs after 10-13 nucleotides. This process is essential for the efficient replication of the viral genome within the host cell.

Product Name Recombinant Influenza A virus Polymerase acidic protein (PA), partial
Accession P03433
Purity >85% (SDS-PAGE)
Host Species Influenza A virus (strain A/Puerto Rico/8/1934 H1N1)
Gene PA
Source E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell
Tag

Tag type will be determined during the manufacturing process.

Form Lyophilized powder
Buffer

Tris/PBS-based buffer, 6% Trehalose.

Storage

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.

Alternative Names

PAPolymerase acidic protein; EC 3.1.-.-; RNA-directed RNA polymerase subunit P2

Protein Length Partial
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.

Shelf Life

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.

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

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