Recombinant Human Substance-P receptor (TACR1), partial

• Product Name Alternative:

  NK-1 receptor ; NK-1RTachykinin receptor 1

• Abbreviation:

  Recombinant Human TACR1 protein, partial

• Gene Name:

  TACR1

• UniProt:

  P25103

• Expression Region:

  1-29aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MDNVLPVDSDLSPNISTNTSEPNQFVQPA

• Tag:

  N-terminal GST-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Neuroscience

• Relevance:

  This is a receptor for the tachykinin neuropeptide substance P. It is probably associated with G proteins that activate a phosphatidylinositol-calcium second messenger syst. The rank order of affinity of this receptor to tachykinins is: substance P > substance K > neuromedin-K.

• 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:

  This is a receptor for the tachykinin neuropeptide substance P. It is probably associated with G proteins that activate a phosphatidylinositol-calcium second messenger system. The rank order of affinity of this receptor to tachykinins is

• Molecular Weight:

  30.1 kDa

• References & Citations:

  Molecular cloning, structural characterization and functional expression of the human substance P receptor.Takeda Y., Chou K.B., Takeda J., Sachais B.S., Krause J.E.Biochem. Biophys. Res. Commun. 179:1232-1240 (1991)

• 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