SwaI is a Type IIP restriction enzyme originally isolated from Staphylococcus warneri (B. Frey) and produced via recombinant expression in Escherichia coli. SwaI recognizes and cleaves the 8-bp palindromic sequence ATTTAAAT, generating blunt ends. It is commonly used in molecular cloning, genotyping, and related research applications.

Specifications

Components

Storage

This product should be stored at -25~-15℃ for 2 years.

Instructions

1. DNA Digestion Protocol

1)Prepare the reaction mixture on ice following the recommended component addition order below:

[Note]: The DNA substrate must be free of phenol, chloroform, ethanol, EDTA, detergents, or high salt concentrations, as these may inhibit SwaI activity.

2)Gently mix by pipetting up and down or flicking the tube wall (do not vortex), then briefly centrifuge to collect droplets from the tube walls.

3)Incubate at 37°C for 15 min ~ 3 h.

4)Inactivate the enzyme by incubating at 80°C for 20 min to stop the reaction, or terminate by purification using a spin column or phenol/chloroform extraction. 

2. Number of Recognition Sites in Different Genomes

3. Effect of Methylation

4. Activity in Different Reaction Buffers*

Notes

1. This product is for research use only.

2. Please operate with lab coats and disposable gloves，for your safety. 

3. The volume of enzyme added should not exceed 10% of the total reaction volume to avoid star activity caused by excess glycerol in the enzyme storage buffer.

4. Additives in the restriction enzyme storage buffer (e.g., glycerol, salts) can interact with contaminants in the DNA sample (e.g., salts, EDTA, ethanol). The smaller the reaction volume, the stronger the inhibitory effect on digestion.

Documents

MSDS

Maual