Recombinant Mouse P2Y purinoceptor 12 (P2ry12)

Recombinant Mouse P2Y purinoceptor 12 (P2ry12)

• CAS Number: 9000-83-3
• Gene Name: P2ry12
• UniProt: Q9CPV9
• Expression Region: 1-347aa
• Organism: Mus musculus
• Target Sequence: MDVPGVNTTSANTTFSPGTSTLCVRDYKITQVLFPLLYTVLFFAGLITNSLAMRIFFQIRSKSNFIIFLKNTVISDLLMILTFPFKILSDAKLGAGPLRTLVCQVTSVTFYFTMYISISFLGLITIDRYLKTTRPFKTSSPSNLLGAKILSVVIWAFMFLISLPNMILTNRRPKDKDVTKCSFLKSEFGLVWHEIVNYICQVIFWINFLIVIVCYSLITKELYRSYVRTRGSAKVPKKKVNVKVFIIIAVFFICFVPFHFARIPYTLSQTRAVFDCSAENTLFYVKESTLWLTSLNACLDPFIYFFLCKSFRNSLTSMLRCSNSTSTSGTNKKKGQEGGEPSEETPM
• Tag: N-terminal 10xHis-tagged
• Source: in vitro E.coli expression system
• Field of Research: Neuroscience
• Assay Type: CF Transmembrane Protein & Developed Protein
• Relevance: Receptor for ADP and ATP coupled to G-proteins that inhibit the adenylyl cyclase second messenger system. Required for normal platelet aggregation and blood coagulation.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 45.5 kDa
• References & Citations: "P2Y12 regulates platelet adhesioctivation, thrombus growth, and thrombus stability in injured arteries." Andre P., Delaney S.M., LaRocca T., Vincent D., DeGuzman F., Jurek M., Koller B., Phillips D.R., Conley P.B. J. Clin. Invest. 112:398-406 (2003)
• 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℃.