Recombinant Human Retinoic acid-induced protein 3 (GPRC5A) , partial

Recombinant Human Retinoic acid-induced protein 3 (GPRC5A) , partial

• CAS Number: 9000-83-3
• Gene Name: GPRC5A
• UniProt: Q8NFJ5
• Expression Region: 269-357aa
• Organism: Homo sapiens
• Target Sequence: TKQRNPMDYPVEDAFCKPQLVKKSYGVENRAYSQEEITQGFEETGDTLYAPYSTHFQLQNQPPQKEFSIPRAHAWPSPYKDYEVKKEGS
• Tag: N-terminal GST-tagged
• Source: E.coli
• Field of Research: Neuroscience
• Assay Type: In Stock Protein
• Relevance: Orphan receptor. Could be involved in modulating differentiation and maintaining homeostasis of epithelial cells. This retinoic acid-inducible GPCR provide evidence for a possible interaction between retinoid and G-protein signaling pathways. Functions as a negative modulator of EGFR signaling (By similarity). May act as a lung tumor suppressor.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 37.0 kDa
• References & Citations: "Identification of the retinoic acid-inducible Gprc5a as a new lung tumor suppressor gene." Tao Q., Fujimoto J., Men T., Ye X., Deng J., Lacroix L., Clifford J.L., Mao L., Van Pelt C.S., Lee J.J., Lotan D., Lotan R. J. Natl. Cancer Inst. 99:1668-1682 (2007)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.