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

• Product Name Alternative:

  Glpr

• Abbreviation:

  Recombinant Rat Glp1r protein, partial

• Gene Name:

  Glp1r

• UniProt:

  P32301

• Expression Region:

  22-135aa

• Organism:

  Rattus norvegicus (Rat)

• Target Sequence:

  GPRPQGATVSLSETVQKWREYRHQCQRFLTEAPLLATGLFCNRTFDDYACWPDGPPGSFVNVSCPWYLPWASSVLQGHVYRFCTAEGIWLHKDNSSLPWRDLSECEESKQGERN

• Tag:

  N-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  Baculovirus

• Field of Research:

  Neuroscience

• Relevance:

  G-protein coupled receptor for glucagon-like peptide 1 (GLP-1) . Ligand binding triggers activation of a signaling cascade that leads to the activation of adenylyl cyclase and increased intracellular cAMP levels. Plays a role in regulating insulin secretion in response to GLP-1

• 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:

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

• Molecular Weight:

  15.6 kDa

• References & Citations:

  "Exendin-4 stimulates both beta-cell replication and neogenesis, resulting in increased beta-cell mass and improved glucose tolerance in diabetic rats." Xu G., Stoffers D.A., Habener J.F., Bonner-Weir S. Diabetes 48:2270-2276 (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.

• Protein Length:

  Partial