Recombinant Human Glucagon-like peptide 1 receptor (GLP1R), partial

Product Specifications

Product Name Alternative

GLP 1 R; GLP 1 receptor; GLP 1R; GLP; GLP-1 receptor; GLP-1-R; GLP-1R; GLP1R; GLP1R_HUMAN; Glucagon like peptide 1 receptor; Glucagon-like peptide 1 receptor; MGC138331; OTTHUMP00000016340

Abbreviation

Recombinant Human GLP1R protein, partial

Gene Name

GLP1R

UniProt

P43220

Expression Region

24-145aa

Organism

Homo sapiens (Human)

Target Sequence

RPQGATVSLWETVQKWREYRRQCQRSLTEDPPPATDLFCNRTFDEYACWPDGEPGSFVNVSCPWYLPWASSVPQGHVYRFCTAEGLWLQKDNSSLPWRDLSECEESKRGERSSPEEQLLFLY

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cardiovascular

Relevance

This is a receptor for glucagon-like peptide 1. The activity of this receptor is mediated by G proteins which activate adenylyl cyclase.

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.

Function

G-protein coupled receptor for glucagon-like peptide 1 (GLP-1)

Molecular Weight

18.3 kDa

References & Citations

Regulation of GIP and GLP1 receptor cell surface expression by N-glycosylation and receptor heteromerization.Whitaker G.M., Lynn F.C., McIntosh C.H., Accili E.A.PLoS ONE 7:E32675-E32675 (2012)

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.