Recombinant Human C-X-C chemokine receptor type 2 (CXCR2), partial

Product Specifications

Product Name Alternative

CDw128b GRO/MGSA receptor High affinity interleukin-8 receptor B Short name: IL-8R B IL-8 receptor type 2 CD_antigen: CD182

Abbreviation

Recombinant Human CXCR2 protein, partial

Gene Name

CXCR2

UniProt

P25025

Expression Region

1-40aa

Organism

Homo sapiens (Human)

Target Sequence

MEDFNMESDSFEDFWKGEDLSNYSYSSTLPPFLLDAAPCE

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Receptor for interleukin-8 which is a powerful neutrophil chemotactic factor. Binding of IL-8 to the receptor causes activation of neutrophils. This response is mediated via a G-protein that activates a phosphatidylinositol-calcium second messenger system. Binds to IL-8 with high affinity. Also binds with high affinity to CXCL3, GRO/MGSA and NAP-2.

Endotoxin

Not test

Purity

Greater than 90% 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.

Function

Molecular Weight

20.6 kDa

References & Citations

"Cloning of complementary DNA encoding a functional human interleukin-8 receptor."Murphy P.M., Tiffany H.L.Science 253:1280-1283 (1991)

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.