Recombinant Mouse Glucagon-like peptide 1 receptor (Glp1r), partial

• Product Name Alternative:

  Short name: GLP-1 receptor Short name: GLP-1-R Short name: GLP-1R

• Abbreviation:

  Recombinant Mouse Glp1r protein, partial

• Gene Name:

  Glp1r

• UniProt:

  O35659

• Expression Region:

  22-145aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  GPRPQGTTVSLSETVQKWREYRRQCQRFLTEAPLLATGLFCNRTFDDYACWPDGPPGSFVNVSCPWYLPWASSVLQGHVYRFCTAEGLWLHKDNSSLPWRDLSECEESKRGERNFPEEQLLSLY

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Neuroscience

• Relevance:

  This is a receptor for glucagon-like peptide 1. The activity of this receptor is mediated by G proteins which activate adenylyl cyclase.

• 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:

  G-protein coupled receptor for glucagon-like peptide 1 (GLP-1)

• Molecular Weight:

  30.4 kDa

• References & Citations:

  "Mouse pancreatic beta-cells exhibit preserved glucose competence after disruption of the glucagon-like peptide-1 receptor gene."Flamez D., van Breusegem A., Scrocchi L.A., Quartier E., Pipeleers D., Drucker D.J., Schuit F.Diabetes 47:646-652 (1998)

• 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