Recombinant Macaca mulatta Erythropoietin receptor (EPOR), partial

• Product Name Alternative:

  EPOR

• Abbreviation:

  Recombinant Rhesus macaque EPOR protein, partial

• Gene Name:

  EPOR

• UniProt:

  F7GNY3

• Expression Region:

  26-250aa

• Organism:

  Macaca mulatta (Rhesus macaque)

• Target Sequence:

  PPPNLPDPKFESKAALLVARGPEELLCFTERLEDLVCFWEEAASAGVSPDNYSFSYHLEDEPWKLCRLHQAPTARGAVRFWCSLPTADTSSFVPLELRVTAASGAPRYHRIIHINEVVLLDAPVGLVARLADEGGHIVLRWLPPPEAPMTSHIRYEVDVSAGNGAGSVQRVEILEGRTECVLSNLRGRTRYTFAVRARMAEPSFGGFWSAWSEPVSLLTPSDLDP

• Tag:

  C-terminal hFc1-tagged

• Type:

  Developed Protein

• Source:

  Mammalian cell

• Field of Research:

  Others

• Relevance:

  Receptor for erythropoietin, which mediates erythropoietin-induced erythroblast proliferation and differentiation. Upon EPO stimulation, EPOR dimerizes triggering the JAK2/STAT5 signaling cascade. In some cell types, can also activate STAT1 and STAT3. May also activate the LYN tyrosine kinase

• Endotoxin:

  Not test

• Purity:

  Greater than 95% 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:

  52.3 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:

  Partial