TAS2R38 Protein (Myc-DYKDDDDK Tag)

N° du produit ABIN2733242

Détail du produit

Antigène: TAS2R38 (Taste Receptor, Type 2, Member 38 (TAS2R38))

Type de proteíne: Recombinant

Origine: Humain

Source: HEK-293 Cells

Purification/Conjugué: Cette TAS2R38 protéine est marqué à la Myc-DYKDDDDK Tag.

Application: Antibody Production (AbP), Standard (STD)

Attributs du produit:

• Recombinant human TAS2R38 protein expressed in HEK293 cells.
• Produced with end-sequenced ORF clone

Pureté: > 80 % as determined by SDS-PAGE and Coomassie blue staining

Information d'application

Indications d'application: Recombinant human proteins can be used for:
Native antigens for optimized antibody production
Positive controls in ELISA and other antibody assays

Commentaires:

The tag is located at the C-terminal.

Restrictions: For Research Use only

Stockage

Concentration: 50 μg/mL

Buffer: 25 mM Tris.HCl, pH 7.3, 100 mM glycine, 10 % glycerol.

Stock: -80 °C

Stockage commentaire: Store at -80°C. Thaw on ice, aliquot to individual single-use tubes, and then re-freeze immediately. Only 2-3 freeze thaw cycles are recommended.

Détail du antigène

Antigène: TAS2R38 (Taste Receptor, Type 2, Member 38 (TAS2R38))

Autre désignation: Tas2r38 (TAS2R38 Produits)

Synonymes: PTC Protein, T2R38 Protein, T2R61 Protein, Tas2r38 Protein, taste 2 receptor member 38 Protein, taste receptor, type 2, member 138 Protein, TAS2R38 Protein, Tas2r138 Protein

Sujet: This gene encodes a seven-transmembrane G protein-coupled receptor that controls the ability to taste glucosinolates, a family of bitter-tasting compounds found in plants of the Brassica sp. Synthetic compounds phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) have been identified as ligands for this receptor and have been used to test the genetic diversity of this gene. Although several allelic forms of this gene have been identified worldwide, there are two predominant common forms (taster and non-taster) found outside of Africa. These alleles differ at three nucleotide positions resulting in amino acid changes in the protein (A49P, A262V, and V296I) with the amino acid combination PAV identifying the taster variant (and AVI identifying the non-taster variant).

Poids moléculaire: 37.7 kDa

NCBI Accession: NP_789787