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.
Protein Length
Extracellular Domain
Available Sizes
Curated Selection
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