Recombinant Mouse G-protein coupled bile acid receptor 1 (Gpbar1) -VLPs

• Product Name Alternative:

  Membrane-type receptor for bile acids; M-BAR

• Abbreviation:

  Recombinant Mouse Gpbar1 protein-VLPs

• Gene Name:

  Gpbar1

• UniProt:

  Q80SS6

• Expression Region:

  1-329aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  MMTPNSTELSAIPMGVLGLSLALASLIVIANLLLALGIALDRHLRSPPAGCFFLSLLLAGLLTGLALPMLPGLWSRNHQGYWSCLLLHLTPNFCFLSLLANLLLVHGERYMAVLQPLRPHGSVRLALFLTWVSSLFFASLPALGWNHWSPDANCSSQAVFPAPYLYLEVYGLLLPAVGATALLSVRVLATAHRQLCEIRRLERAVCRDVPSTLARALTWRQARAQAGATLLFLLCWGPYVATLLLSVLAYERRPPLGPGTLLSLISLGSTSAAAVPVAMGLGDQRYTAPWRTAAQRCLRVLRGRAKRDNPGPSTAYHTSSQCSIDLDLN

• Tag:

  C-terminal 10xHis-tagged

• Type:

  MP-VLP Transmembrane Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Others

• Relevance:

  Receptor for bile acid. Bile acid-binding induces its internalization, activation of extracellular signal-regulated kinase and intracellular cAMP production. May be involved in the suppression of macrophage functions by bile acids. Involved in bile acid promoted GLP1R secretion.

• Endotoxin:

  Not test

• Purity:

  The purity information is not available for VLPs proteins.

• Activity:

  Not Test

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.

• Molecular Weight:

  37.0 kDa

• 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:

  Full Length