Recombinant Mouse Melanocyte-stimulating hormone receptor (Mc1r) -VLPs

Recombinant Mouse Melanocyte-stimulating hormone receptor (Mc1r) -VLPs

• CAS Number: 9000-83-3
• Gene Name: Mc1r
• UniProt: Q01727
• Expression Region: 1-315aa
• Organism: Mus musculus
• Target Sequence: MSTQEPQKSLLGSLNSNATSHLGLATNQSEPWCLYVSIPDGLFLSLGLVSLVENVLVVIAITKNRNLHSPMYYFICCLALSDLMVSVSIVLETTIILLLEAGILVARVALVQQLDNLIDVLICGSMVSSLCFLGIIAIDRYISIFYALRYHSIVTLPRARRAVVGIWMVSIVSSTLFITYYKHTAVLLCLVTFFLAMLALMAILYAHMFTRACQHAQGIAQLHKRRRSIRQGFCLKGAATLTILLGIFFLCWGPFFLHLLLIVLCPQHPTCSCIFKNFNLFLLLIVLSSTVDPLIYAFRSQELRMTLKEVLLCSW
• 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: Receptor for MSH (alpha, beta and gamma) and ACTH. The activity of this receptor is mediated by G proteins which activate adenylate cyclase. Mediates melanogenesis, the production of eumelanin (black/brown) and phaeomelanin (red/yellow), via regulation of cAMP signaling in melanocytes.
• 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: 36.6 kDa
• References & Citations: "Molecular and functional analyses of the human and mouse genes encoding AFG3L1, a mitochondrial metalloprotease homologous to the human spastic paraplegia protein." Kremmidiotis G., Gardner A.E., Settasatian C., Savoia A., Sutherland G.R., Callen D.F. Genomics 76:58-65 (2001)
• 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℃.