Recombinant Rat Vasopressin V1a receptor (Avpr1a), partial

• Product Name Alternative:

  AVPR V1aAntidiuretic hormone receptor 1aVascular/hepatic-type arginine vasopressin receptor

• Abbreviation:

  Recombinant Rat Avpr1a protein, partial

• Gene Name:

  Avpr1a

• UniProt:

  P30560

• Expression Region:

  7-52aa

• Organism:

  Rattus norvegicus (Rat)

• Target Sequence:

  SQDRSVGNSSPWWPLTTEGSNGSQEAARLGEGDSPLGDVRNEELAK

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Receptor for arginine vasopressin. The activity of this receptor is mediated by G proteins which activate a phosphatidyl-inositol-calcium second messenger syst. Involved in social mory formation.

• 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 arginine vasopressin. The activity of this receptor is mediated by G proteins which activate a phosphatidyl-inositol-calcium second messenger system. Involved in social memory formation.

• Molecular Weight:

  31.9 kDa

• References & Citations:

  Immunocytochemical localization of vasopressin v1a receptors in the rat pituitary gonadotropes.Orcel H., Tobin V.A., Alonso G., Rabie A.Endocrinology 143:4385-4388 (2002)

• 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