Recombinant Aspergillus giganteus Ribonuclease alpha-sarcin (sar)

• CAS Number:

  9000-83-3

• Gene Name:

  sar

• UniProt:

  P00655

• Expression Region:

  28-177aa

• Organism:

  Aspergillus giganteus

• Target Sequence:

  AVTWTCLNDQKNPKTNKYETKRLLYNQNKAESNSHHAPLSDGKTGSSYPHWFTNGYDGDGKLPKGRTPIKFGKSDCDRPPKHSKDGNGKTDHYLLEFPTFPDGHDYKFDSKKPKENPGPARVIYTYPNKVFCGIIAHTKENQGELKLCSH

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Assay Type:

  Developed Protein

• Relevance:

  Alpha-sarcin is specific for purines in both single- and double-stranded RNA. Its toxic action on eukaryotic cells is the result of cleavage of a single phosphodiester bond in the 60S subunit of ribosomes.

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length of Mature Protein

• 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.

• Function:

  Alpha-sarcin is specific for purines in both single- and double-stranded RNA. Its toxic action on eukaryotic cells is the result of cleavage of a single phosphodiester bond in the 60S subunit of ribosomes.

• Molecular Weight:

  25.2 kDa

• References & Citations:

  "NMR structure of the noncytotoxic alpha-sarcin mutant Delta (7-22): the importance of the native conformation of peripheral loops for activity." Garcia-Mayoral M.F., Garcia-Ortega L., Lillo M.P., Santoro J., Martinez del Pozo A., Gavilanes J.G., Rico M., Bruix M. Protein Sci. 13:1000-1011 (2004)

• 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℃.