Recombinant Rat Glutamate receptor ionotropic, NMDA 1 (Grin1) (F484A, T518A, R523A, W731A) , partial-VLPs, Fluorescent

• CAS Number:

  9000-83-3

• Gene Name:

  Grin1

• UniProt:

  P35439

• Expression Region:

  396-800aa (F484A, T518A, R523A, W731A)

• Organism:

  Rattus norvegicus

• Target Sequence:

  TRLKIVTIHQEPFVYVKPTMSDGTCKEEFTVNGDPVKKVICTGPNDTSPGSPRHTVPQCCYGFCIDLLIKLARTMNFTYEVHLVADGKAGTQERVNNSNKKEWNGMMGELLSGQADMIVAPLAINNEAAQYIEFSKPFKYQGLTILVKKEIPRSTLDSFMQPFQSTLWLLVGLSVHVVAVMLYLLDRFSPFGRFKVNSEEEEEDALTLSSAMWFSWGVLLNSGIGEGAPRSFSARILGMVWAGFAMIIVASYTANLAAFLVLDRPEERITGINDPRLRNPSDKFIYATVKQSSVDIYFRRQVELSTMYRHMEKHNYESAAEAIQAVRDNKLHAFIADSAVLEFEASQKCDLVTTGELFFRSGFGIGMRKDSPWKQNVSLSILKSHENGFMEDLDKTWVRYQECDS

• Tag:

  C-terminal EGFP-tagged

• Source:

  Mammalian cell

• Field of Research:

  Others

• Assay Type:

  MP-VLP Transmembrane Protein & Developed Protein

• Relevance:

  Component of NMDA receptor complexes that function as heterotetrameric, ligand-gated ion channels with high calcium permeability and voltage-dependent sensitivity to magnesium. Channel activation requires binding of the neurotransmitter glutamate to the epsilon subunit, glycine binding to the zeta subunit, plus membrane depolarization to eliminate channel inhibition by Mg (2+) . Sensitivity to glutamate and channel kinetics depend on the subunit composition.

• Purity:

  The purity information is not available for VLPs proteins.

• Activity:

  Not Test

• Length:

  Partial

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80℃. Solubilize for 60 minutes at room temperature with occasional gentle miXIng. Avoid vigorous shaking or vorteXIng.

• Molecular Weight:

  73.0 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.