Recombinant Drosophila melanogaster Sterile alpha and TIR motif-containing protein 1 (Ect4), partial

KSQYLEKINEVIRRAWAVPTHGHELGYSLCNSLRQSGGLDLLMKNCVKPDLQFSSAQLLEQCLTTENRKHVVDNGLDKVVNVACVCTKNSNMEHSRVGTGILEHLFKHSEGTCSDVIRLGGLDAVLFECRTSDLETLRHCASALANLSLYGGAENQEEMILRKVPMWLFPLAFHNDDNIKYYACLAIAVLVANKEIEAEVLKSGCLDLVEPFVTSHDPSAFARSNLAHAHGQSKHWLKRLVPVLSSNREEARNLAAFHFCMEAGIKREQGNTDIFREINAIEALKNVASCPNAIASKFAAQALRLIGET

NAD (+) hydrolase, which plays a key role in axonal degeneration following injury by regulating NAD (+) metabolism . Acts as a negative regulator of MYD88- and TRIF-dependent toll-like receptor signaling pathway by promoting Wallerian degeneration, an injury-induced form of programmed subcellular death which involves degeneration of an axon distal to the injury site . Wallerian degeneration is triggered by NAD (+) depletion: in response to injury, it is activated and catalyzes cleavage of NAD (+) into ADP-D-ribose (ADPR), cyclic ADPR (cADPR) and nicotinamide; NAD (+) cleavage promoting axon destruction . Involved in the down-regulation of the tracheal immune response to Gram-negative bacteria . This is likely by mediating Tollo signaling in the tracheal epithelium .

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.

"dSarm/Sarm1 is required for activation of an injury-induced axon death pathway." Osterloh J.M., Yang J., Rooney T.M., Fox A.N., Adalbert R., Powell E.H., Sheehan A.E., Avery M.A., Hackett R., Logan M.A., MacDonald J.M., Ziegenfuss J.S., Milde S., Hou Y.J., Nathan C., Ding A., Brown R.H. Jr., Conforti L. Freeman M.R. Science 337:481-484 (2012)

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.