Recombinant Human Taste receptor type 2 member 13 (TAS2R13)

Vendor: CUSABIO

Type: Proteins

SKU: CSB-CF889153HU

$2,700.00 USD
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Available in stock (500)

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For research use only — not intended for clinical or diagnostic purposes.

Product Overview

Abbreviation
Recombinant Human TAS2R13 protein
Alternative names
(T2R13)(Taste receptor family B member 3)(TRB3)
Buffer [rich text]
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.
Endotoxin
Not test
Expression region
1-303aa
Form
Liquid or Lyophilized powder
Gene names
TAS2R13
Mw
36.6 kDa
Notes
Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.
Organism
Homo sapiens (Human)
Protein length
Full Length
Purity
Greater than 85% as determined by SDS-PAGE.
Reconstitution [rich text]
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.
Reference [rich text]
"Role of the G-protein subunit alpha-gustducin in taste cell responses to bitter stimuli." Caicedo A., Pereira E., Margolskee R.F., Roper S.D. J. Neurosci. 23:9947-9952(2003)
Relevance
Receptor that may play a role in the perception of bitterness and is gustducin-linked. May play a role in sensing the chemical composition of the gastrointestinal content. The activity of this receptor may stimulate alpha gustducin, mediate PLC-beta-2 activation and lead to the gating of TRPM5.
Research area
Neuroscience
Sds description [rich text]
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
Source
in vitro E.coli expression system
Storage
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℃.
Tag info
N-terminal 10xHis-tagged
Target protein sequenc
MESALPSIFTLVIIAEFIIGNLSNGFIVLINCIDWVSKRELSSVDKLLIILAISRIGLIWEILVSWFLALHYLAIFVSGTGLRIMIFSWIVSNHFNLWLATIFSIFYLLKIASFSSPAFLYLKWRVNKVILMILLGTLVFLFLNLIQINMHIKDWLDRYERNTTWNFSMSDFETFSVSVKFTMTMFSLTPFTVAFISFLLLIFSLQKHLQKMQLNYKGHRDPRTKVHTNALKIVISFLLFYASFFLCVLISWISELYQNTVIYMLCETIGVFSPSSHSFLLILGNAKLRQAFLLVAAKVWAKR
Uniprot id
Q9NYV9
Recombinant Human Taste receptor type 2 member 13 (TAS2R13)

Recombinant Human Taste receptor type 2 member 13 (TAS2R13)

$2,700.00 USD