Recombinant Mouse Formyl peptide receptor 2 (Fpr2), partial

Product Specifications

Product Name Alternative

Formylpeptide receptor-related sequence 2 Lipoxin A4 receptor-like protein N-formylpeptide receptor-like 2 Fpr-rs2

Abbreviation

Recombinant Mouse Fpr2 protein, partial

Gene Name

Fpr2

UniProt

O88536

Expression Region

1-29aa

Organism

Mus musculus (Mouse)

Target Sequence

MESNYSIHLNGSEVVVYDSTISRVLWILS

Tag

N-terminal 10xHis-GST-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

High affinity receptor for N-formyl-methionyl peptides (FMLP), which are powerful neutrophils chemotactic factors. Stimulate chemotaxis in immune cells to site of infection or tissue damage upon recognition of several ligands, such as FMLP, or ligand involved in cell damage, disease or inflammation.

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.

Function

Molecular Weight

33.3 kDa

References & Citations

"N-formylpeptides induce two distinct concentration optima for mouse neutrophil chemotaxis by differential interaction with two N-formylpeptide receptor (FPR) subtypes. Molecular characterization of FPR2, a second mouse neutrophil FPR." Hartt J.K., Barish G., Murphy P.M., Gao J.L. J. Exp. Med. 190:741-747 (1999)

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.