Recombinant Mouse P2X purinoceptor 4 (P2rx4), partial

Product Specifications

Product Name Alternative

ATP receptor Purinergic receptor

Abbreviation

Recombinant Mouse P2rx4 protein, partial

Gene Name

P2rx4

UniProt

Q9JJX6

Expression Region

55-338aa

Organism

Mus musculus (Mouse)

Target Sequence

QETDSVVSSVTTKAKGVAVTNTSQLGFRIWDVADYVVPAQEENSLFIMTNMIVTVNQTQGTCPEIPDKTSICDSDANCTLGSSDTHSSGIGTGRCVPFNASVKTCEVAAWCPVENDAGVPTPAFLKAAENFTLLVKNNIWYPKFNFSKRNILPNITTSYLKSCIYNARTDPFCPIFRLGQIVADAGHSFQEMAVEGGIMGIQIKWDCNLDRAASHCLPRYSFRRLDTRDLEHNVSPGYNFRFAKYYRDLAGNEQRTLTKAYGIRFDIIVFGKAGKFDIIPTMIN

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

In vitro E.coli expression system

Field of Research

Others

Relevance

Receptor for ATP that acts as a ligand-gated ion channel. This receptor is insensitive to the antagonists PPADS and suramin (By similarity) .

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

Receptor for ATP that acts as a ligand-gated ion channel. This receptor is insensitive to the antagonists PPADS and suramin (By similarity) .

Molecular Weight

47.5 kDa

References & Citations

"Alternatively spliced variants of the mouse P2X4 receptor: cloning and characterisation."Simon J., Michel A.D., Chessell I.P., Kidd E.J., Jones C.A., Barnard E.A., Humphrey P.P.Submitted (DEC-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.