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Recombinant Rat Sphingosine 1-phosphate receptor 2 (S1pr2) -VLPs

CAT:
399-CSB-MP020651RA-02
Size:
100 µg
Price:
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For price, please contact [email protected]
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Rat Sphingosine 1-phosphate receptor 2 (S1pr2) -VLPs - image 1
Recombinant Rat Sphingosine 1-phosphate receptor 2 (S1pr2) -VLPs - image 2
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Recombinant Rat Sphingosine 1-phosphate receptor 2 (S1pr2) -VLPs

  • CAS Number: 9000-83-3
  • Gene Name: S1pr2
  • UniProt: P47752
  • Expression Region: 1-352aa
  • Organism: Rattus norvegicus
  • Target Sequence: MGGLYSEYLNPEKVQEHYNYTKETLDMQETPSRKVASAFIIILCCAIVVENLLVLIAVARNSKFHSAMYLFLGNLAASDLLAGVAFVANTLLSGPVTLSLTPLQWFAREGSAFITLSASVFSLLAIAIERQVAIAKVKLYGSDKSCRMLMLIGASWLISLILGGLPILGWNCLDHLEACSTVLPLYAKHYVLCVVTIFSVILLAIVALYVRIYFVVRSSHADVAGPQTLALLKTVTIVLGVFIICWLPAFSILLLDSTCPVRACPVLYKAHYFFAFATLNSLLNPVIYTWRSRDLRREVLRPLLCWRQGKGATGRRGGNPGHRLLPLRSSSSLERGLHMPTSPTFLEGNTVV
  • Tag: C-terminal 10xHis-tagged (This tag can be tested only under denaturing conditions)
  • Source: Mammalian cell
  • Field of Research: Epigenetics and Nuclear Signaling
  • Assay Type: MP-VLP 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 .
  • Purity: The purity information is not available for VLPs proteins.
  • Activity: Not Test
  • Length: Full Length
  • Form: Lyophilized powder
  • Buffer: Lyophilized from a 0.2 μm 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℃. Solubilize for 60 minutes at room temperature with occasional gentle miXIng. Avoid vigorous shaking or vorteXIng.
  • Molecular Weight: 40.4 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℃.