Recombinant Human Glucagon-like peptide 1 receptor (GLP1R), partial

• Product Name Alternative:

  GLP 1 R; GLP 1 receptor; GLP 1R; GLP; GLP-1 receptor; GLP-1-R; GLP-1R; GLP1R; GLP1R_HUMAN; Glucagon like peptide 1 receptor; Glucagon-like peptide 1 receptor; MGC138331; OTTHUMP00000016340

• Abbreviation:

  Recombinant Human GLP1R protein, partial

• Gene Name:

  GLP1R

• UniProt:

  P43220

• Expression Region:

  24-145aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  RPQGATVSLWETVQKWREYRRQCQRSLTEDPPPATDLFCNRTFDEYACWPDGEPGSFVNVSCPWYLPWASSVPQGHVYRFCTAEGLWLQKDNSSLPWRDLSECEESKRGERSSPEEQLLFLY

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Relevance:

  This is a receptor for glucagon-like peptide 1. The activity of this receptor is mediated by G proteins which activate adenylyl cyclase.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  G-protein coupled receptor for glucagon-like peptide 1 (GLP-1)

• Molecular Weight:

  18.3 kDa

• References & Citations:

  Regulation of GIP and GLP1 receptor cell surface expression by N-glycosylation and receptor heteromerization.Whitaker G.M., Lynn F.C., McIntosh C.H., Accili E.A.PLoS ONE 7:E32675-E32675 (2012)

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Partial