Recombinant Human Somatostatin receptor type 5 (SSTR5), partial

• Product Name Alternative:

  (SS-5-R) (SS5-R) (SS5R) (SST5)

• Abbreviation:

  Recombinant Human SSTR5 protein, partial

• Gene Name:

  SSTR5

• UniProt:

  P35346

• Expression Region:

  307-364aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  LSDNFRQSFQKVLCLRKGSGAKDADATEPRPDRIRQQQEATPPAHRAAANGLMQTSKL

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Neuroscience

• Relevance:

  Receptor for somatostatin 28 and to a lesser extent for somatostatin-14. The activity of this receptor is mediated by G proteins which inhibit adenylyl cyclase. Increases cell growth inhibition activity of SSTR2 following heterodimerization.

• 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.

• Molecular Weight:

  8.0 kDa

• References & Citations:

  "Identification of an upstream pituitary-active promoter of human somatostatin receptor subtype 5." Petersenn S., Rasch A.C., Bohnke C., Schulte H.M. Endocrinology 143:2626-2634 (2002)

• 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