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

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

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

18.6 kDa

References & Citations

"Insights into the antimicrobial mechanism of action of human RNase6: structural determinants for bacterial cell agglutination and membrane permeation." Pulido D., Arranz-Trullen J., Prats-Ejarque G., Velazquez D., Torrent M., Moussaoui M., Boix E. Int. J. Mol. Sci. 17:552-552 (2016) .

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.