Recombinant Human Thioredoxin-dependent peroxide reductase, mitochondrial (PRDX3)

Recombinant Human Thioredoxin-dependent peroxide reductase, mitochondrial (PRDX3)

• CAS Number: 9000-83-3
• Gene Name: PRDX3
• UniProt: P30048
• Expression Region: 63-256aa
• Organism: Homo sapiens
• Target Sequence: PAVTQHAPYFKGTAVVNGEFKDLSLDDFKGKYLVLFFYPLDFTFVCPTEIVAFSDKANEFHDVNCEVVAVSVDSHFSHLAWINTPRKNGGLGHMNIALLSDLTKQISRDYGVLLEGSGLALRGLFIIDPNGVIKHLSVNDLPVGRSVEETLRLVKAFQYVETHGEVCPANWTPDSPTIKPSPAASKEYFQKVNQ
• Tag: N-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Cancer
• Assay Type: In Stock Protein
• Relevance: Thiol-specific peroxidase that catalyzes the reduction of hydrogen peroxide and organic hydroperoxides to water and alcohols, respectively. Plays a role in cell protection against oxidative stress by detoxifying peroxides . Acts synergistically with MAP3K13 to regulate the activation of NF-kappa-B in the cytosol .
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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: 25.5 kDa
• References & Citations: "Reconstitution of the mitochondrial PrXIII antioxidant defence pathway: general properties and factors affecting PrXIII activity and oligomeric state." Cao Z., Bhella D., Lindsay J.G. J. Mol. Biol. 372:1022-1033 (2007)
• 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℃.