Recombinant Human Glucagon-like peptide 2 receptor (GLP2R) , partial
CAT:
399-CSB-MP009515HU1-02
Size:
100 µg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human Glucagon-like peptide 2 receptor (GLP2R) , partial
- CAS Number: 9000-83-3
- Gene Name: GLP2R
- UniProt: O95838
- Expression Region: 1-173aa
- Organism: Homo sapiens
- Target Sequence: MKLGSSRAGPGRGSAGLLPGVHELPMGIPAPWGTSPLSFHRKCSLWAPGRPFLTLVLLVSIKQVTGSLLEETTRKWAQYKQACLRDLLKEPSGIFCNGTFDQYVCWPHSSPGNVSVPCPSYLPWWSEESSGRAYRHCLAQGTWQTIENATDIWQDDSECSENHSFKQNVDRYA
- Tag: C-terminal 10xHis-tagged
- Source: Mammalian cell
- Field of Research: Cell Biology
- Assay Type: In Stock Protein
- Relevance: This is a receptor for glucagon-like peptide 2. The activity of this receptor is mediated by G proteins which activate adenylyl cyclase.
- Purity: Greater than 85% 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: 22.0 kDa
- References & Citations: "The glucagon-like peptide-2 receptor C terminus modulates beta-arrestin-2 association but is dispensable for ligand-induced desensitization, endocytosis, and G-protein-dependent effector activation." Estall J.L., Koehler J.A., Yusta B., Drucker D.J. J Biol Chem 280:22124-22134 (2005)
- 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