Recombinant Macaca fascicularis C5a anaphylatoxin chemotactic receptor 1 (C5AR1) -VLPs

• Product Name Alternative:

  C5a anaphylatoxin chemotactic receptor; C5a-R; C5aR; CD antigen CD88

• Abbreviation:

  Recombinant Rhesus macaque C5AR1 protein-VLPs

• Gene Name:

  C5AR1

• UniProt:

  P79188

• Expression Region:

  1-340aa

• Organism:

  Macaca mulatta (Rhesus macaque)

• Target Sequence:

  TPDYGHYDDKDTLDANTPVDKTSNTLRVPDILALVIFAVVFLVGVLRNALVVWVTAFEAKRTINAIWFLNLAVADFLSCLALPILFTSIVQHHHWPFGGAACRILPSLILLNMYASILLLATISADRFLLVFNPIWCQNFRGAGLAWIACAVAWGLALLLTIPSFLYRVVREEYFPPKVLCGVDHGHDKRRERAVAIARLVLGFVWPLLTLTMCYTFLLLRTWSRRATRSTKTLKVVVAVVASFFIFWLPYQVTGMMMSFLEPSSPTFLLLKKLDSLCISFAYINCCINPIIYVVAGQGFQGRLRKSLPSLLRNVLTEESMVRESKSFTRSTVDTMAQKT

• Tag:

  C-terminal 10xHis-tagged

• Type:

  MP-VLP Transmembrane Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Others

• Relevance:

  Receptor for the chemotactic and inflammatory peptide anaphylatoxin C5a. The ligand interacts with at least two sites on the receptor: a high-affinity site on the extracellular N-terminus, and a second site in the transmembrane region which activates downstream signaling events. Receptor activation stimulates chemotaxis, granule enzyme release, intracellular calcium release and superoxide anion production.

• Endotoxin:

  Not test

• Purity:

  The purity information is not available for VLPs proteins.

• Activity:

  Not Test

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.

• Molecular Weight:

  38.3 kDa

• 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:

  Full Length