Recombinant Giardia intestinalis Endoribonuclease Dicer-like (GL50803_103887)

MHALGHCCTVVTTRGPSHWLLLLDTHLGTLPGFKVSAGRGLPAAEVYFEAGPRVSLSRTDATIVAVYQSILFQLLGPTFPASWTEIGATMPHNEYTFPRFISNPPQFATLAFLPLLSPTSPLDLRALMVTAQLMCDAKRLSDEYTDYSTLSASLHGRMVATPEISWSLYVVLGIDSTQTSLSYFTRANESITYMRYYATAHNIHLRAADLPLVAAVRLDDLKDHQIPAPGSWDDLAPKLRFLPPELCLLLPDEFDLIRVQALQFLPEIAKHICDIQNTICALDKSFPDCGRIGGERYFAITAGLRLDQGRGRGLAGWRTPFGPFGVSHTDVFQRLELLGDAVLGFIVTARLLCLFPDASVGTLVELKMELVRNEALNYLVQTLGLPQLAEFSNNLVAKSKTWADMYEEIVGSIFTGPNGIYGCEEFLAKTLMSPEHSKTVGSACPDAVTKASKRVCMGEAGAHEFRSLVDYACEQGISVFCSSRVSTMFLERLRDIPAEDMLDWYRLGIQFSHRSGLSGPGGVVSVIDIMTHLARGLWLGSPGFYVEQQTDKNESACPPTIPVLYIYHRSVQCPVLYGSLTETPTGPVASKVLALYEKILAYESSGGSKHIAAQTVSRSLAVPIPSGTIPFLIRLLQIALTPHVYQKLELLGDAFLKCSLALHLHALHPTLTEGALTRMRQSAETNSVLGRLTKRFPSVVSEVIIESHPKIQPDSKVYGDTFEAILAAILLACGEEAAGAFVREHVLPQVVADA

Involved in cleaving double-stranded RNA in the RNA interference (RNAi) pathway. It produces 21 to 23 bp dsRNAs (siRNAs) which target the selective destruction of homologous RNAs.

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Involved in cleaving double-stranded RNA in the RNA interference (RNAi) pathway. It produces 21 to 23 bp dsRNAs (siRNAs) which target the selective destruction of homologous RNAs.

Genomic minimalism in the early diverging intestinal parasite Giardia lamblia.Morrison H.G., McArthur A.G., Gillin F.D., Aley S.B., Adam R.D., Olsen G.J., Best A.A., Cande W.Z., Chen F., Cipriano M.J., Davids B.J., Dawson S.C., Elmendorf H.G., Hehl A.B., Holder M.E., Huse S.M., Kim U.U., Lasek-Nesselquist E. , Manning G., Nigam A., Nixon J.E.J., Palm D., Passamaneck N.E., Prabhu A., Reich C.I., Reiner D.S., Samuelson J., Svard S.G., Sogin M.L.Science 317:1921-1926 (2007)

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.