Recombinant Human Ribonuclease 7 (RNASE7)
Product Specifications
Product Name Alternative
(RNase 7) (Skin-derived antimicrobial protein 2) (SAP-2)
Abbreviation
Recombinant Human RNASE7 protein
Gene Name
RNASE7
UniProt
Q9H1E1
Expression Region
29-156aa
Organism
Homo sapiens (Human)
Target Sequence
KPKGMTSSQWFKIQHMQPSPQACNSAMKNINKHTKRCKDLNTFLHEPFSSVAATCQTPKIACKNGDKNCHQSHGAVSLTMCKLTSGKHPNCRYKEKRQNKSYVVACKPPQKKDSQQFHLVPVHLDRVL
Tag
C-terminal hFc1-tagged
Type
Developed Protein
Source
Mammalian cell
Field of Research
Epigenetics and Nuclear Signaling
Relevance
Exhibits a potent RNase activity . Has broad-spectrum antimicrobial activity against many pathogenic microorganisms and remarkably potent activity (lethal dose of 90% < 30 nM) against a vancomycin resistant Enterococcus faecium . Causes loss of bacterial membrane integrity . Probably contributes to urinary tract sterility . Bactericidal activity is independent of RNase activity .
Endotoxin
Not test
Purity
Greater than 85% as determined by SDS-PAGE.
Activity
Not Test
Form
Liquid or Lyophilized powder
Buffer
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.
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Molecular Weight
43.4 kDa
References & Citations
"Ribonucleases 6 and 7 have antimicrobial function in the human and murine urinary tract." Becknell B., Eichler T.E., Beceiro S., Li B., Easterling R.S., Carpenter A.R., James C.L., McHugh K.M., Hains D.S., Partida-Sanchez S., Spencer J.D. Kidney Int. 87:151-161 (2015)
Storage Conditions
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.
Protein Length
Full Length
Available Sizes
Frequently Asked Questions
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