Recombinant Mouse Glutathione peroxidase 7 (Gpx7)

Recombinant Mouse Glutathione peroxidase 7 (Gpx7)

• CAS Number: 9000-83-3
• Gene Name: Gpx7
• UniProt: Q99LJ6
• Expression Region: 19-186aa
• Organism: Mus musculus
• Target Sequence: QSEQDFYDFKAVNIRGKLVSLEKYRGSVSLVVNVASECGFTDQNYRALQQLQRDLGPHHFNVLAFPCNQFGQQEPDTNREIENFARRTYSVSFPMFSKIAVTGTGAHPAFKYLTQTSGKEPTWNFWKYLVDPDGKVVGAWDPTVPVAEIKPRITEQVMKLILRKREDL
• Tag: N-terminal 10xHis-tagged and C-terminal MYC-tagged
• Source: E.coli
• Field of Research: Cell Biology
• Assay Type: In Stock Protein
• 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).
• Purity: Greater than 90% 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.
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.