Recombinant Pig Epididymal secretory glutathione peroxidase(GPX5)

Recombinant Pig Epididymal secretory glutathione peroxidase(GPX5)

CSB-YP009870PI
Regular price
€859,95 EUR
Sale price
€859,95 EUR
Regular price
Sold out
Unit price
per 
Shipping calculated at checkout.

>Several Other Sizes Are Also Available. Please Inquire. Default Size: 200ug

Updated Date: Stock Protein updated on 20170405

Research areas: Signal Transduction

Target / Protein: GPX5

Biologically active: Not Tested

Expression system: Yeast

Species of origin: Sus scrofa (Pig)

Delivery time: 3-7 business days

Uniprot ID: O18994

AA Sequence: NSNLEKMDCYKDVTGTIYDYDAFTLNGNEHIQFKQYAGKHVLFVNVATYCGLTAQYPELNTLQEELKPFGLVVLGFPCNQFGKQEPGENSEILLGLKYVRPGGGYVPNFQLFEKGDVNGEKEQKVFTFLKHSCPHPSELIGSIGYISWEPIRVHDIRWNFEKFLVGPDGVPVMRWVHETPISTVKSDILAYLKQFKTE

Tag info: N-terminal 6xHis-tagged and C-terminal Myc-tagged

Expression Region: 22-219aa

Protein length: Full Length of Mature Protein

MW: 26.1 kDa

Alternative Name(s): Epididymis-specific glutathione peroxidase-like protein Short name:EGLP

Relevance: May constitute a glutathione peroxidase-like protective system against peroxide damage in sperm membrane lipids. Since the purified porcine enzyme has very little activity towards hydrogen peroxide or organic hydroperoxides the protective effect is not likely to be exerted by its enzymatic activity. Instead, may protect sperm from premature acrosome reaction in the epididymis by binding to lipid peroxides, which might otherwise interact with phospholipase A2 and induce the acrosome reaction.

Reference: "Molecular cloning and characterization of the epididymis-specific glutathione peroxidase-like protein secreted in the porcine epididymal fluid."Okamura N., Iwaki Y., Hiramoto S., Tamba M., Bannai S., Sugita Y., Syntin P., Dacheux F., Dacheux J.-L.Biochim. Biophys. Acta 1336:99-109(1997)

Purity: Greater than 90% as determined by SDS-PAGE.

Storage: 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℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

Your list is ready to share