Recombinant Human Gamma-aminobutyric acid receptor subunit beta-2 (GABRB2), partial

• Product Name Alternative:

  GABA (A) receptor subunit beta-2

• Abbreviation:

  Recombinant Human GABRB2 protein, partial

• Gene Name:

  GABRB2

• UniProt:

  P47870

• Expression Region:

  26-244aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  SVNDPSNMSLVKETVDRLLKGYDIRLRPDFGGPPVAVGMNIDIASIDMVSEVNMDYTLTMYFQQAWRDKRLSYNVIPLNLTLDNRVADQLWVPDTYFLNDKKSFVHGVTVKNRMIRLHPDGTVLYGLRITTTAACMMDLRRYPLDEQNCTLEIESYGYTTDDIEFYWRGDDNAVTGVTKIELPQFSIVDYKLITKKVVFSTGSYPRLSLSFKLKRNIGY

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  More proteins and peptides

• Relevance:

  Ligand-gated chloride channel which is a component of the heteropentameric receptor for GABA, the major inhibitory neurotransmitter in the brain

• 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:

  29.3 kDa

• References & Citations:

  "Role of the beta subunit in determining the pharmacology of human gamma-aminobutyric acid type A receptors." Hadingham K.L., Wingrove P.B., Wafford K.A., Bain C., Kemp J.A., Palmer K.J., Wilson A.W., Wilcox A.S., Sikela J.M., Ragan C.I. Mol. Pharmacol. 44:1211-1218 (1993)

• 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