Figure 5.

Self-cleavage activity of the Ssp DnaB mini-intein in fusion proteins by temperature and pH adjustments. Recombinant proteins fused with the Ssp DnaB mini-intein were prepared at 72 h.p.i and then treated at pH 7.0 and 25 °C for 12 h. Protein samples were collected at intervals of 2 h and analyzed by (A) Western blot with anti-GFP mAb, (B) anti-CSFV-E2 mAb (C) anti-PPV-VP2 polyclonal antibodies. The black circle represents the fusion-expressed recombinant protein with His6 and the Ssp DnaB mini-intein. The gray circle represents each recombinant protein released from the fusion protein by cleavage of the mini-intein.