Recombinant Human Adenosine receptor A2a (ADORA2A), partial

  • Purity: >85% (SDS-PAGE)
  • Host Species: Homo sapiens (Human)
  • Accession: P29274
  • Gene: ADORA2A
  • CAT.NO: B000179
  • Expression Systems:

    In Vivo Biotinylation in E.coli

    Yeast

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The adenosine receptor is a cell surface protein that binds to adenosine, a purine nucleoside. Its activity is primarily mediated through G proteins, which are involved in signal transduction processes. When adenosine binds to its receptor, the associated G proteins activate adenylyl cyclase, an enzyme responsible for converting ATP to cyclic AMP (cAMP). This increase in cAMP levels triggers various intracellular signaling pathways that can influence a range of physiological processes, such as neurotransmission, heart rate, and immune response. The receptor’s function is vital in regulating many aspects of cellular communication and homeostasis.

Product Name Recombinant Human Adenosine receptor A2a (ADORA2A), partial
Accession P29274
Purity >85% (SDS-PAGE)
Host Species Homo sapiens (Human)
Gene ADORA2A
Source In Vivo Biotinylation in E.coli;Yeast
Tag

Tag type will be determined during the manufacturing process.

Form Lyophilized powder
Buffer

Tris/PBS-based buffer, 6% Trehalose.

Storage

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.

Alternative Names

A2AAR; A2aR; AA2AR_HUMAN; ADENO; Adenosine A2 receptor; Adenosine A2a receptor; Adenosine receptor A2a; Adenosine receptor subtype A2a; ADORA 2; ADORA2; ADORA2A; hA2aR; RDC 8; RDC8

Protein Length Partial
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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Shelf Life

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.

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

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