Recombinant Mouse Sphingosine 1-phosphate receptor 2 (S1pr2)

Recombinant Mouse Sphingosine 1-phosphate receptor 2 (S1pr2)

• CAS Number: 9000-83-3
• Gene Name: S1pr2
• UniProt: P52592
• Expression Region: 1-352aa
• Organism: Mus musculus
• Target Sequence: MGGLYSEYLNPEKVLEHYNYTKETLDMQETTSRKVASAFIIILCCAIVVENLLVLIAVARNSKFHSAMYLFLGNLAASDLLAGVAFVANTLLSGHVTLSLTPVQWFAREGSAFITLSASVFSLLAIAIERQVALAKVKLYGSDKSCRMLMLIGASWLISLILGGLPILGWNCLNQLEACSTVLPLYAKHYVLCVVTIFSVILLAIVALYVRIYFVVRSSHADVAGPQTLALLKTVTIVLGVFIICWLPAFSILLLDSTCPVRACPVLYKAHYFFAFATLNSLLNPVIYTWRSRDLRREVLRPLQCWRRGKGVTGRRGGNPGHRLLPLRSSSSLERGMHMPTSPTFLEGNTVV
• 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 the lysosphingolipid sphingosine 1-phosphate (S1P). S1P is a bioactive lysophospholipid that elicits diverse physiological effects on most types of cells and tissues. Receptor for the chemokine-like protein FAM19A5. Mediates the inhibitory effect of FAM19A5 on vascular smooth muscle cell proliferation and migration.
• 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: 44.9 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.