Recombinant Pig Rhodopsin (RHO), partial

• Product Name Alternative:

  RHO1

• Abbreviation:

  Recombinant Pig RHO protein, partial

• Gene Name:

  RHO

• UniProt:

  O18766

• Expression Region:

  1-36aa

• Organism:

  Sus scrofa (Pig)

• Target Sequence:

  MNGTEGPNFYVPFSNKTGVVRSPFEYPQYYLAEPWQ

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Signal Transduction

• Relevance:

  Photoreceptor required for image-forming vision at low light intensity. Required for photoreceptor cell viability after birth. Light-induced isomerization of 11-cis to all-trans retinal triggers a conformational change that activates signaling via G-proteins. Subsequent receptor phosphorylation mediates displacement of the bound G-protein alpha subunit by the arrestin SAG and terminates signaling

• 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.

• Function:

  Photoreceptor required for image-forming vision at low light intensity. Required for photoreceptor cell viability after birth

• Molecular Weight:

  6.2 kDa

• References & Citations:

  "Structural and functional protein network analyses predict novel signaling functions for rhodopsin." Kiel C., Vogt A., Campagna A., Chatr-aryamontri A., Swiatek-de Lange M., Beer M., Bolz S., Mack A.F., Kinkl N., Cesareni G., Serrano L., Ueffing M. Mol. Syst. Biol. 7:551-551 (2011)

• 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