Recombinant Human Proteinase-activated receptor 3 (F2RL2)

Product Specifications

Product Name Alternative

(PAR-3) (Coagulation factor II receptor-like 2) (Thrombin receptor-like 2)

Abbreviation

Recombinant Human F2RL2 protein

Gene Name

F2RL2

UniProt

O00254

Expression Region

39-374aa

Organism

Homo sapiens (Human)

Target Sequence

TFRGAPPNSFEEFPFSALEGWTGATITVKIKCPEESASHLHVKNATMGYLTSSLSTKLIPAIYLLVFVVGVPANAVTLWMLFFRTRSICTTVFYTNLAIADFLFCVTLPFKIAYHLNGNNWVFGEVLCRATTVIFYGNMYCSILLLACISINRYLAIVHPFTYRGLPKHTYALVTCGLVWATVFLYMLPFFILKQEYYLVQPDITTCHDVHNTCESSSPFQLYYFISLAFFGFLIPFVLIIYCYAAIIRTLNAYDHRWLWYVKASLLILVIFTICFAPSNIILIIHHANYYYNNTDGLYFIYLIALCLGSLNSCLDPFLYFLMSKTRNHSTAYLTK

Tag

N-terminal 10xHis-tagged

Type

CF Transmembrane Protein & Developed Protein

Source

In vitro E.coli expression system

Field of Research

Neuroscience

Relevance

Receptor for activated thrombin coupled to G proteins that stimulate phosphoinositide hydrolysis.

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.

Molecular Weight

40.0 kDa

References & Citations

"Protease-activated receptors 1 and 4 mediate activation of human platelets by thrombin." Kahn M.L., Nakanishi-Matsui M., Shapiro M.J., Ishihara H., Coughlin S.R. J. Clin. Invest. 103:879-887 (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.