Recombinant Mouse Glutathione peroxidase 7 (Gpx7)

• Product Name Alternative:

  /

• Abbreviation:

  Recombinant Mouse Gpx7 protein

• Gene Name:

  Gpx7

• UniProt:

  Q99LJ6

• Expression Region:

  19-186aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  QSEQDFYDFKAVNIRGKLVSLEKYRGSVSLVVNVASECGFTDQNYRALQQLQRDLGPHHFNVLAFPCNQFGQQEPDTNREIENFARRTYSVSFPMFSKIAVTGTGAHPAFKYLTQTSGKEPTWNFWKYLVDPDGKVVGAWDPTVPVAEIKPRITEQVMKLILRKREDL

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  It protects esophageal epithelia from hydrogen peroxide-induced oxidative stress. It suppresses acidic bile acid-induced reactive oxigen species (ROS) and protects against oxidative DNA damage and double-strand breaks (By similarity) .

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  26.7 kDa

• References & Citations:

  "Protein disulfide isomerase and glutathione are alternative substrates in the one Cys catalytic cycle of glutathione peroxidase 7." Bosello-Travain V., Conrad M., Cozza G., Negro A., Quartesan S., Rossetto M., Roveri A., Toppo S., Ursini F., Zaccarin M., Maiorino M. Biochim. Biophys. Acta 1830:3846-3857 (2013)

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein