Recombinant Human Orexin/Hypocretin receptor type 1 (HCRTR1), partial

• Product Name Alternative:

  Hypocretin receptor type 1

• Abbreviation:

  Recombinant Human HCRTR1 protein, partial

• Gene Name:

  HCRTR1

• UniProt:

  O43613

• Expression Region:

  1-46aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MEPSATPGAQMGVPPGSREPSPVPPDYEDEFLRYLWRDYLYPKQYE

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Metabolism

• Relevance:

  Moderately selective excitatory receptor for orexin-A and, with a lower affinity, for orexin-B neuropeptide. Triggers an increase in cytoplasmic Ca2+ levels in response to orexin-A binding

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  Moderately selective excitatory receptor for orexin-A and, with a lower affinity, for orexin-B neuropeptide

• Molecular Weight:

  10.4 kDa

• References & Citations:

  "Structure and ligand-binding mechanism of the human OX1 and OX2 orexin receptors." Yin J., Babaoglu K., Brautigam C.A., Clark L., Shao Z., Scheuermann T.H., Harrell C.M., Gotter A.L., Roecker A.J., Winrow C.J., Renger J.J., Coleman P.J., Rosenbaum D.M. Nat. Struct. Mol. Biol. 23:293-299 (2016)

• 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