Recombinant Human Ribonuclease 7 (RNASE7)

Recombinant Human Ribonuclease 7 (RNASE7)

• CAS Number: 9000-83-3
• Gene Name: RNASE7
• UniProt: Q9H1E1
• Expression Region: 29-156aa
• Organism: Homo sapiens
• Target Sequence: KPKGMTSSQWFKIQHMQPSPQACNSAMKNINKHTKRCKDLNTFLHEPFSSVAATCQTPKIACKNGDKNCHQSHGAVSLTMCKLTSGKHPNCRYKEKRQNKSYVVACKPPQKKDSQQFHLVPVHLDRVL
• Tag: C-terminal hFc-tagged
• Source: Mammalian cell
• Field of Research: Epigenetics and Nuclear Signaling
• Assay Type: Developed Protein
• 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 .
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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℃/-80℃. 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.