Recombinant Human fMet-Leu-Phe receptor (FPR1), partial
Product Specifications
Product Name Alternative
N-formyl peptide receptor Short name: FPR N-formylpeptide chemoattractant receptor
Abbreviation
Recombinant Human FPR1 protein, partial
Gene Name
FPR1
UniProt
P21462
Expression Region
306-350aa
Organism
Homo sapiens (Human)
Target Sequence
QDFRERLIHALPASLERALTEDSTQTSDTATNSTLPSAEVELQAK
Tag
N-terminal 10xHis-GST-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Immunology
Relevance
High affinity receptor for N-formyl-methionyl peptides (fMLP), which are powerful neutrophil chemotactic factors. Binding of fMLP to the receptor stimulates intracellular calcium mobilization and superoxide anion release. This response is mediated via a G-protein that activates a phosphatidylinositol-calcium second messenger system
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
High affinity receptor for N-formyl-methionyl peptides (fMLP), which are powerful neutrophil chemotactic factors
Molecular Weight
34.9 kDa
References & Citations
"Synthesis and use of a novel N-formyl peptide derivative to isolate a human N-formyl peptide receptor cDNA." Boulay F., Tardif M., Brouchon L., Vignais P. Biochem. Biophys. Res. Commun. 168:1103-1109 (1990)
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
Available Sizes
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