Recombinant Human G-protein coupled receptor 84 (GPR84), partial

• Product Name Alternative:

  Inflammation-related G-protein coupled receptor EX33

• Abbreviation:

  Recombinant Human GPR84 protein, partial

• Gene Name:

  GPR84

• UniProt:

  Q9NQS5

• Expression Region:

  1-26aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MWNSSDANFSCYHESVLGYRYVAVSW

• Tag:

  C-terminal hFc1-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Signal Transduction

• Relevance:

  Receptor for medium-chain free fatty acid (FFA) with carbon chain lengths of C9 to C14. Capric acid (C10:0), undecanoic acid (C11:0) and lauric acid (C12:0) are the most potent agonists. Not activated by short-chain and long-chain saturated and unsaturated FFAs. Activation by medium-chain free fatty acid is coupled to a pertussis toxin sensitive G (i/o) protein pathway. May have important roles in processes from fatty acid metabolism to regulation of the immune system.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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.

• Molecular Weight:

  31.2 kDa

• References & Citations:

  "Medium-chain fatty acids as ligands for orphan G protein-coupled receptor GPR84." Wang J., Wu X., Simonavicius N., Tian H., Ling L. J. Biol. Chem. 281:34457-34464 (2006)

• 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:

  Partial