Recombinant Human Mas-related G-protein coupled receptor member X1 (MRGPRX1), partial

• Product Name Alternative:

  Sensory neuron-specific G-protein coupled receptor 3/4

• Abbreviation:

  Recombinant Human MRGPRX1 protein, partial

• Gene Name:

  MRGPRX1

• UniProt:

  Q96LB2

• Expression Region:

  276-322aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  GSFRQRQNRQNLKLVLQRALQDASEVDEGGGQLPEEILELSGSRLEQ

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Neuroscience

• Relevance:

  Orphan receptor. Probably involved in the function of nociceptive neurons. May regulate nociceptor function and/or development, including the sensation or modulation of pain. Potently activated by enkephalins including BAM22 (bovine adrenal medulla peptide 22) and BAM (8-22) . BAM22 is the most potent compound and evoked a large and dose-dependent release of intracellular calcium in stably transfected cells. G (alpha) q proteins are involved in the calcium-signaling pathway. Activated by the antimalarial drug, chloroquine. May mediate chloroquine-induced itch, in a histamine-independent manner

• 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 8.83.

• 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.

• Molecular Weight:

  12.2 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:

  Partial