Recombinant Mouse Sphingosine 1-phosphate receptor 2 (S1pr2)

• CAS Number:

  9000-83-3

• Gene Name:

  S1pr2

• UniProt:

  P52592

• Expression Region:

  1-352aa

• Organism:

  Mus musculus

• Target Sequence:

  MGGLYSEYLNPEKVLEHYNYTKETLDMQETTSRKVASAFIIILCCAIVVENLLVLIAVARNSKFHSAMYLFLGNLAASDLLAGVAFVANTLLSGHVTLSLTPVQWFAREGSAFITLSASVFSLLAIAIERQVALAKVKLYGSDKSCRMLMLIGASWLISLILGGLPILGWNCLNQLEACSTVLPLYAKHYVLCVVTIFSVILLAIVALYVRIYFVVRSSHADVAGPQTLALLKTVTIVLGVFIICWLPAFSILLLDSTCPVRACPVLYKAHYFFAFATLNSLLNPVIYTWRSRDLRREVLRPLQCWRRGKGVTGRRGGNPGHRLLPLRSSSSLERGMHMPTSPTFLEGNTVV

• Tag:

  N-terminal 10xHis-tagged

• Source:

  in vitro E.coli expression system

• Field of Research:

  Neuroscience

• Assay Type:

  CF Transmembrane Protein & Developed Protein

• Relevance:

  Receptor for the lysosphingolipid sphingosine 1-phosphate (S1P). S1P is a bioactive lysophospholipid that elicits diverse physiological effects on most types of cells and tissues. Receptor for the chemokine-like protein FAM19A5. Mediates the inhibitory effect of FAM19A5 on vascular smooth muscle cell proliferation and migration.

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length

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

• Molecular Weight:

  44.9 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.