Recombinant Mouse P2X purinoceptor 4 (P2rx4), partial

• Product Name Alternative:

  ATP receptor Purinergic receptor

• Abbreviation:

  Recombinant Mouse P2rx4 protein, partial

• Gene Name:

  P2rx4

• UniProt:

  Q9JJX6

• Expression Region:

  55-338aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  QETDSVVSSVTTKAKGVAVTNTSQLGFRIWDVADYVVPAQEENSLFIMTNMIVTVNQTQGTCPEIPDKTSICDSDANCTLGSSDTHSSGIGTGRCVPFNASVKTCEVAAWCPVENDAGVPTPAFLKAAENFTLLVKNNIWYPKFNFSKRNILPNITTSYLKSCIYNARTDPFCPIFRLGQIVADAGHSFQEMAVEGGIMGIQIKWDCNLDRAASHCLPRYSFRRLDTRDLEHNVSPGYNFRFAKYYRDLAGNEQRTLTKAYGIRFDIIVFGKAGKFDIIPTMIN

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Others

• Relevance:

  Receptor for ATP that acts as a ligand-gated ion channel. This receptor is insensitive to the antagonists PPADS and suramin (By similarity) .

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Receptor for ATP that acts as a ligand-gated ion channel. This receptor is insensitive to the antagonists PPADS and suramin (By similarity) .

• Molecular Weight:

  47.5 kDa

• References & Citations:

  "Alternatively spliced variants of the mouse P2X4 receptor: cloning and characterisation."Simon J., Michel A.D., Chessell I.P., Kidd E.J., Jones C.A., Barnard E.A., Humphrey P.P.Submitted (DEC-1999)

• 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:

  Extracellular Domain