Recombinant Human Gastric inhibitory polypeptide receptor (GIPR) -VLPs

• Product Name Alternative:

  GIP-R; Glucose-dependent insulinotropic polypeptide receptor

• Abbreviation:

  Recombinant Human GIPR protein-VLPs

• Gene Name:

  GIPR

• UniProt:

  P48546

• Expression Region:

  22-466aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  RAETGSKGQTAGELYQRWERYRRECQETLAAAEPPSGLACNGSFDMYVCWDYAAPNATARASCPWYLPWHHHVAAGFVLRQCGSDGQWGLWRDHTQCENPEKNEAFLDQRLILERLQVMYTVGYSLSLATLLLALLILSLFRRLHCTRNYIHINLFTSFMLRAAAILSRDRLLPRPGPYLGDQALALWNQALAACRTAQIVTQYCVGANYTWLLVEGVYLHSLLVLVGGSEEGHFRYYLLLGWGAPALFVIPWVIVRYLYENTQCWERNEVKAIWWIIRTPILMTILINFLIFIRILGILLSKLRTRQMRCRDYRLRLARSTLTLVPLLGVHEVVFAPVTEEQARGALRFAKLGFEIFLSSFQGFLVSVLYCFINKEVQSEIRRGWHHCRLRRSLGEEQRQLPERAFRALPSGSGPGEVPTSRGLSSGTLPGPGNEASRELESYC

• Tag:

  C-terminal 10xHis-tagged

• Type:

  MP-VLP Transmembrane Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Neuroscience

• Relevance:

  This is a receptor for GIP. The activity of this receptor is mediated by G proteins which activate adenylyl cyclase

• Endotoxin:

  Not test

• Purity:

  Greater than 95% as determined by SEC-HPLC.

• Activity:

  Not Test

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.

• Molecular Weight:

  54.6 kDa

• 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:

  Full Length of Mature Protein