Recombinant Human Gastric inhibitory polypeptide receptor (GIPR) , partial (Active)
CAT:
399-CSB-MP009438HU1d7-01
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human Gastric inhibitory polypeptide receptor (GIPR) , partial (Active)
- CAS Number: 9000-83-3
- Gene Name: GIPR
- UniProt: P48546
- Expression Region: 22-138aa
- Organism: Homo sapiens
- Target Sequence: RAETGSKGQTAGELYQRWERYRRECQETLAAAEPPSGLACNGSFDMYVCWDYAAPNATARASCPWYLPWHHHVAAGFVLRQCGSDGQWGLWRDHTQCENPEKNEAFLDQRLILERLQ
- Tag: C-terminal 10xHis-tagged
- Source: Mammalian cell
- Field of Research: Obesity
- Assay Type: Active Protein & In Stock Protein
- 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/ug 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.
- Length: Partial
- 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 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: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
- Protein Length: Partial