Recombinant Human Muscarinic acetylcholine receptor M1 (CHRM1), partial

• Abbreviation:

  Recombinant Human CHRM1 protein, partial

• Gene Name:

  CHRM1

• UniProt:

  P11229

• Expression Region:

  210-366aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  RIYRETENRARELAALQGSETPGKGGGSSSSSERSQPGAEGSPETPPGRCCRCCRAPRLLQAYSWKEEEEEDEGSMESLTSSEGEEPGSEVVIKMPMVDPEAQAPTKQPPRSSPNTVKRPTKKGRDRAGKGQKPRGKEQLAKRKTFSLVKEKKAART

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Neuroscience

• Relevance:

  The muscarinic acetylcholine receptor mediates various cellular responses, including inhibition of adenylate cyclase, breakdown of phosphoinositides and modulation of potassium channels through the action of G proteins. Primary transducing effect is Pi turnover.

• 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:

  20.8 kDa

• References & Citations:

  "Regulation of M (3) muscarinic receptor expression and function by transmembrane protein 147." Rosemond E., Rossi M., McMillin S.M., Scarselli M., Donaldson J.G., Wess J. Mol. Pharmacol. 79:251-261 (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