Recombinant Human Olfactory receptor 51E2 (OR51E2) -VLPs

• CAS Number:

  9000-83-3

• Gene Name:

  OR51E2

• UniProt:

  Q9H255

• Expression Region:

  1-320aa

• Organism:

  Homo sapiens

• Target Sequence:

  MSSCNFTHATFVLIGIPGLEKAHFWVGFPLLSMYVVAMFGNCIVVFIVRTERSLHAPMYLFLCMLAAIDLALSTSTMPKILALFWFDSREISFEACLTQMFFIHALSAIESTILLAMAFDRYVAICHPLRHAAVLNNTVTAQIGIVAVVRGSLFFFPLPLLIKRLAFCHSNVLSHSYCVHQDVMKLAYADTLPNVVYGLTAILLVMGVDVMFISLSYFLIIRTVLQLPSKSERAKAFGTCVSHIGVVLAFYVPLIGLSVVHRFGNSLHPIVRVVMGDIYLLLPPVINPIIYGAKTKQIRTRVLAMFKISCDKDLQAVGGK

• Tag:

  C-terminal 10xHis-tagged (This tag can be tested only under denaturing conditions)

• Source:

  Mammalian cell

• Field of Research:

  Others

• Assay Type:

  MP-VLP Transmembrane Protein & Developed Protein

• Relevance:

  Olfactory receptor. Activated by the odorant, beta-ionone, a synthetic terpenoid. The activity of this receptor is probably mediated by G-proteins leading to the elevation of intracellular Ca (2+), cAMP and activation of the protein kinases PKA and MAPK3/MAPK1. Stimulation of OR51E2 by beta-ionone affects melanocyte proliferation, differentiation, and melanogenesis. Activation of OR51E2 by beta-ionone increases proliferation and migration of primary retinal pigment epithelial (RPE) cells. Activated also by the short-chain fatty acids (SCFA) acetate and propionate. In response to SCFA, may positively regulate renin secretion and increase blood pressure. May also be activated by steroid hormones and regulate cell proliferation. Activated by L-lactate in glomus cells.

• Purity:

  The purity information is not available for VLPs proteins.

• Activity:

  Not Test

• Length:

  Full Length

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm 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℃. Solubilize for 60 minutes at room temperature with occasional gentle miXIng. Avoid vigorous shaking or vorteXIng.

• Molecular Weight:

  36.9 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.