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.
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Sapecins, which are potent bactericidal proteins, are produced in response to injury. Sapecin is cytotoxic to Gram-positive bacteria, and to a lesser extent against Gram-negative bacteria.