Recombinant Rat Gastric inhibitory polypeptide receptor (Gipr), partial (Active)

• Product Name Alternative:

  Gastric inhibitory polypeptide receptor; GIP-R; Glucose-dependent insulinotropic polypeptide receptor; Gipr

• Abbreviation:

  Recombinant Rat Gipr protein, partial (Active)

• Gene Name:

  Gipr

• UniProt:

  P43219

• Expression Region:

  19-135aa

• Organism:

  Rattus norvegicus (Rat)

• Target Sequence:

  RAETDSEGQTTGELYQRWERYGWECQNTLEATEPPSGLACNGSFDMYACWNYTAANTTARVSCPWYLPWYRQVAAGFVFRQCGSDGQWGSWRDHTQCENPEKNGAFQDQKLILERLQ

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Active Protein & In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Obesity

• Relevance:

  May play an important role in blood sugar regulation.

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Rat Gipr at 2 μg/mL can bind Anti-Mouse Gipr recombinant antibody (CSB-RA009438MA1MO), the EC50 is 6.946-8.740 ng/ml.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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:

  14.9 kDa

• References & Citations:

  "The cysteine of the cytoplasmic tail of glucose-dependent insulinotropic peptide receptor mediates its chronic desensitization and down- regulation."Tseng C.C., Zhang X.Y.Mol Cell Endocrinol 139:179-186 (1998)

• 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