Recombinant Human Gastric inhibitory polypeptide receptor (GIPR), partial (Active)

• Abbreviation:

  Recombinant Human GIPR protein, partial (Active)

• Gene Name:

  GIPR

• UniProt:

  P48546

• Expression Region:

  22-138aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  RAETGSKGQTAGELYQRWERYRRECQETLAAAEPPSGLACNGSFDMYVCWDYAAPNATARASCPWYLPWHHHVAAGFVLRQCGSDGQWGLWRDHTQCENPEKNEAFLDQRLILERLQ

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Obesity

• Relevance:

  This is a receptor for GIP. The activity of this receptor is mediated by G proteins which activate adenylyl cyclase.

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Human GIPR at 2 μg/mL can bind Anti-GIPR recombinant antibody (CSB-RA009438MA1HU) . The EC50 is 16.18-18.70 ng/mL.

• 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 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.

• Molecular Weight:

  16.2 kDa

• References & Citations:

  "The human GIP receptor: gene structure, functional expression of its cDNA, and chromosomal location." Usdin T.B., Gruber C., Modi W., Bonner T.I. Submitted to EMBL/GenBank/DDBJ databases (OCT-1995)

• 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