Recombinant Macaca fascicularis Mas-related G-protein coupled receptor member X2 (MRGPRX2) -VLPs

• Abbreviation:

  Recombinant Cynomolgus monkey MRGPRX2 protein-VLPs

• Gene Name:

  MRGPRX2

• UniProt:

  Q5U9D9

• Expression Region:

  1-330aa

• Organism:

  Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

• Target Sequence:

  MDPTTPAWGTESTTMNGNDQALPLLCGKETMISVFLILFIALVGLVGNAFVLWLLGFRMRRNAFSVYVLSLAGADFLFLCFQMTNCLAYLINFFGSISINFPSFFTTVMTCACLAGLSMLSAISTQRCLSILWPIWYRCRRPRHLSAVMCVLLWALSLLLSILEGKFCGFLFSDGDSGWCQTFDFITAAWLMFLFVVLCGSSLALLVRILCGSRSLPLTRLYLTILLTVLIFLLCGLPFGIQWFLILWIWKNSDVLFCHIHPVSVVLSSFNSSANPIIYFFVGSFRKQWRLRQPILKLALQRALQDTAEVDHSEGCFSQGTLEMSRSSLV

• Tag:

  C-terminal 10xHis-tagged

• Type:

  MP-VLP Transmembrane Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Others

• Relevance:

  Mast cell-specific receptor for basic secretagogues, i.e. cationic amphiphilic drugs, as well as endo- or exogenous peptides, consisting of a basic head group and a hydrophobic core. Recognizes and binds small molecules containing a cyclized tetrahydroisoquinoline (THIQ), such as non-steroidal neuromuscular blocking drugs (NMBDs), including tubocurarine and atracurium. In response to these compounds, mediates pseudo-allergic reactions characterized by histamine release, inflammation and airway contraction.

• 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:

  38.5 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