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mRNA Cap 2'-O-Methyltransferase mRNA 帽结构 2'-O-甲基转移酶 mRNA Cap2氧甲基转移酶 替代NEB M0366S GMP grade
Analysis of mRNA capping efficiency using LC-MS
Product Description
mRNA Cap 2´-O-Methyltransferase adds a methyl group at the 2´-O position of the first nucleotide adjacent to the cap structure at the 5´ end of the RNA. The enzyme utilizes S-adenosylmethionine (SAM) as a methyl donor to methylate capped RNA (cap-0) resulting in a cap-1 structure.
Product Information
| Product Name | mRNA Cap 2´-O-Methyltransferase |
Product Characters | The solution is clear without suspension, precipitation or impurities |
Source | E. coli strain (carrying vaccinia virus mRNA cap structure 2´-O-methyltransferase gene) |
Storage Condition | -20±5℃ |
Quality Control
| Activity | ≥67.7kU/ml |
Purity (SEC-HPLC) | ≥95% |
Nonspecific nuclease residue | negative |
Endonuclease residue | negative |
Exonuclease residue | negative |
RNA enzyme residue | negative |
Protease residue | negative |
Heavy metal residue | <10ppm |
Bacterial endotoxin | <10EU/ml |
Host DNA residue | <100pg/mg |
Host protein residue | <50ng/mg |
Microbial limit | <1CFU/10ml |
pH | 8.0±0.5 |
Product Components
| Cat. No. | Components | Size |
GMP-MEH-VE101-50kU | mRNA Cap 2´-O-Methyltransferase | 50kU, 1ml /vial |
10×Capping Buffer | 1.5ml /vial | |
GMP-MEH-VE101-5MU | mRNA Cap 2´-O-Methyltransferase | 5MU, 100ml /vial |
10×Capping Buffer | 250ml /vial |
Other Notes
(1) For the safety of experimenters, please wear lab coats and disposable gloves for operation.
(2) The RNA used in the experiment must be purified and dissolved in RNase-free water before use, and the solution must not contain EDTA and salt.
(3) It is recommended to heat at 65°C for 5 minutes before the reaction to remove the secondary structure of RNA. If the structure of the 5´ end of the transcript is complex, the time can be extended to 10min.
(4) Murine RNase Inhibitor is recommended to enhance RNA stability in the reaction. Add 0.5 μl of Murine RNase Inhibitor (Cat. No. GMP-RNI-DL101)during the reaction."
(5) The product should avoid repeated freezing and thawing.
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