Recombinant Pig Epididymal secretory glutathione peroxidase (GPX5)

NSNLEKMDCYKDVTGTIYDYDAFTLNGNEHIQFKQYAGKHVLFVNVATYCGLTAQYPELNTLQEELKPFGLVVLGFPCNQFGKQEPGENSEILLGLKYVRPGGGYVPNFQLFEKGDVNGEKEQKVFTFLKHSCPHPSELIGSIGYISWEPIRVHDIRWNFEKFLVGPDGVPVMRWVHETPISTVKSDILAYLKQFKTE

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.

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.

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.

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.

"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)

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.