African swine fever virus is one of the most important infectious diseases threatening porcine production. With its recent introduction in the Caucasus and Russian Federation, it has become a threat for the world because of the rise of ASFV to the rest of Europe, China and other major pig producing countries from South-East Asia. ASFV is major constraint for pig production and results in killing large numbers of animals, not only because the virus lethal power itself, but also because of massive culling to control the disease. ASFV outbreaks further imply major economic losses in affected countries because of market and trade bans and closing of borders to animals and pork products. Pork meat provides an affordable source of high protein quality in endemic areas in Africa, and the eradication of this disease would directly alleviate poverty. ASFV mainly targets myeloid lineage cells, especially monocyte/macrophages and dendritic cells which are antigen presenting cells (APCs) and have critical roles in the immune system. These cells detect pathogen-associated molecular patterns (PAMPs) through their array of pattern recognition receptors (PRRs) such as Toll-like receptors (TLRs), initiate immune responses, secrete cytokines/chemokines, present antigens and clear pathogens by phagocytosis. The symptoms of the disease include high fever followed by loss of appetite and become depressed. In white-skinned pigs, the extremities turn bluish-purple and hemorrhages become evident on ears and abdomen. African swine fever can be transmitted by direct contact with infected animals, indirect contact on fomites, and tick vectors. Transmission during direct contact is usually by oronasal spread. African swine fever often spreads to new areas when pigs are fed uncooked scraps that contain ASFV-infected pork. The African swine fever virus is highly resistant to environmental conditions. It can survive for a year and a half in blood stored at 4C, 11 days in feces at room temperature, and at least a month in contaminated pig pens. The virus will also remain infectious for 150 days in boned meat stored at 39F, 140 days in salted dried hams, and several years in frozen carcasses. Currently no vaccine is available against ASFV. Improved understanding of ASFV genes involved in virulence and immune evasion have made the development of a rationally attenuated ASFV vaccine feasible. Recombinant protein corresponding to 210aa from African Swine Fever Virus (ASFV) p30, fused to His-Tag, expressed in E. coli. Swiss/Uniprot Accession: P34204 Molecular Weight: ~24.4kD Applications: Suitable for use in ELISA and Western Blot or other applications where native protein is required. Other applications not tested. Recommended Dilution: Optimal dilutions to be determined by the researcher. Storage and Stability: May be stored at 4C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20C. Aliquots are stable for 6 months after receipt at -20C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
