Recombinant Human N-formyl peptide receptor 2 (FPR2) -VLPs

• Product Name Alternative:

  FMLP-related receptor I (FMLP-R-I) ; Formyl peptide receptor-like 1; HM63; Lipoxin A4 receptor (LXA4 receptor) ; RFP

• Abbreviation:

  Recombinant Human FPR2 protein-VLPs

• Gene Name:

  FPR2

• UniProt:

  P25090

• Expression Region:

  1-351aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  METNFSTPLNEYEEVSYESAGYTVLRILPLVVLGVTFVLGVLGNGLVIWVAGFRMTRTVTTICYLNLALADFSFTATLPFLIVSMAMGEKWPFGWFLCKLIHIVVDINLFGSVFLIGFIALDRCICVLHPVWAQNHRTVSLAMKVIVGPWILALVLTLPVFLFLTTVTIPNGDTYCTFNFASWGGTPEERLKVAITMLTARGIIRFVIGFSLPMSIVAICYGLIAAKIHKKGMIKSSRPLRVLTAVVASFFICWFPFQLVALLGTVWLKEMLFYGKYKIIDILVNPTSSLAFFNSCLNPMLYVFVGQDFRERLIHSLPTSLERALSEDSAPTNDTAANSASPPAETELQAM

• Tag:

  C-terminal 10xHis-tagged (This tag can be tested only under denaturing conditions)

• Type:

  MP-VLP Transmembrane Protein & Developed Protein

• Source:

  Mammalian cell

• Field of Research:

  Cardiovascular

• Relevance:

  Low affinity receptor for N-formyl-methionyl peptides, which are powerful neutrophil chemotactic factors (PubMed:1374236) . Binding of FMLP to the receptor causes activation of neutrophils.

• 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:

  40.3 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 of Mature Protein