Recombinant Human 3-oxo-5-alpha-steroid 4-dehydrogenase 2 (SRD5A2), partial

• Product Name Alternative:

  (5 alpha-SR2) (SR type 2) (Steroid 5-alpha-reductase 2) (S5AR 2) (Type II 5-alpha reductase)

• Abbreviation:

  Recombinant Human SRD5A2 protein, partial

• Gene Name:

  SRD5A2

• UniProt:

  P31213

• Expression Region:

  29-71aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  KPSGYGKHTESLKPAATRLPARAAWFLQELPSFAVPAGILARQ

• Tag:

  N-terminal 6xHis-KSI-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  Converts testosterone (T) into 5-alpha-dihydrotestosterone (DHT) and progesterone or corticosterone into their corresponding 5-alpha-3-oxosteroids. It plays a central role in sexual differentiation and androgen physiology.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  20.0 kDa

• References & Citations:

  "Biochemical and pharmacogenetic dissection of human steroid 5 alpha-reductase type II." Makridakis N.M., di Salle E., Reichardt J.K. Pharmacogenetics 10:407-413 (2000)

• 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:

  Partial