Recombinant Mouse Ribonuclease T2-A (Rnaset2a)

GPLWSGSHEWKKLILTQHWPPTVCKEVNSCQDSLDYWTIHGLWPDRAEDCNQSWHFNLDEIKDLLRDMKIYWPDVIHRSSNRSQFWKHEWVKHGTCAAQVDALNSEKKYFGKSLDLYKQIDLNSVLQKFGIKPSINYYQLADFKDALTRIYGVVPKIQCLMPEQGESVQTVGQIELCFTKEDLHLRNCTEPGEQLSSRQEAWLAMEASTHGMMVCEDGPIFYPPPTKTQH

Ribonuclease that plays an essential role in innate immune response by recognizing and degrading RNAs from microbial pathogens that are subsequently sensed by TLR8. Cleaves preferentially single-stranded RNA molecules between purine and uridine residues, which critically contributes to the supply of catabolic uridine and the generation of purine-2',3'-cyclophosphate-terminated oligoribonucleotides. In turn, RNase T2 degradation products promote the RNA-dependent activation of TLR8. Also plays a key role in degradation of mitochondrial RNA and processing of non-coding RNA imported from the cytosol into mitochondria. Participates as well in degradation of mitochondrion-associated cytosolic rRNAs.

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.

"Interferon-driven brain phenotype in a mouse model of RNaseT2 deficient leukoencephalopathy." Kettwig M., Ternka K., Wendland K., Kruger D.M., Zampar S., Schob C., Franz J., Aich A., Winkler A., Sakib M.S., Kaurani L., Epple R., Werner H.B., Hakroush S., Kitz J., Prinz M., Bartok E., Hartmann G. Gartner J. Nat Commun 12:6530-6530 (2021)

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.