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

CAT:
399-CSB-MP020651RA-01
Size:
20 µg
  • 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

  • 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℃.