Recombinant Human D (2) dopamine receptor (DRD2), partial

• Product Name Alternative:

  Dopamine D2 receptor

• Abbreviation:

  Recombinant Human DRD2 protein, partial

• Gene Name:

  DRD2

• UniProt:

  P14416

• Expression Region:

  214-373aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  IVLRRRRKRVNTKRSSRAFRAHLRAPLKGNCTHPEDMKLCTVIMKSNGSFPVNRRRVEAARRAQELEMEMLSSTSPPERTRYSPIPPSHHQLTLPDPSHHGLHSTPDSPAKPEKNGHAKDHPKIAKIFEIQTMPNGKTRTSLKTMSRRKLSQQKEKKATQ

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  G-protein coupled receptor, Receptor, Transducer

• Relevance:

  Dopamine receptor whose activity is mediated by G proteins which inhibit adenylyl cyclase (PubMed:21645528) . Positively regulates postnatal regression of retinal hyaloid vessels via suppression of VEGFR2/KDR activity, downstream of OPN5 (By similarity) .

• 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.

• Molecular Weight:

  25.8 kDa

• References & Citations:

  "Functional crosstalk and heteromerization of serotonin 5-HT2A and dopamine D2 receptors." Albizu L., Holloway T., Gonzalez-Maeso J., Sealfon S.C. Neuropharmacology 61:770-777 (2011)

• 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