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Recombinant Human Substance-P receptor (TACR1), partial

Product Specifications

Product Name Alternative

NK-1 receptor ; NK-1RTachykinin receptor 1

Abbreviation

Recombinant Human TACR1 protein, partial

Gene Name

TACR1

UniProt

P25103

Expression Region

1-29aa

Organism

Homo sapiens (Human)

Target Sequence

MDNVLPVDSDLSPNISTNTSEPNQFVQPA

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

This is a receptor for the tachykinin neuropeptide substance P. It is probably associated with G proteins that activate a phosphatidylinositol-calcium second messenger syst. The rank order of affinity of this receptor to tachykinins is: substance P > substance K > neuromedin-K.

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

This is a receptor for the tachykinin neuropeptide substance P. It is probably associated with G proteins that activate a phosphatidylinositol-calcium second messenger system. The rank order of affinity of this receptor to tachykinins is

Molecular Weight

30.1 kDa

References & Citations

Molecular cloning, structural characterization and functional expression of the human substance P receptor.Takeda Y., Chou K.B., Takeda J., Sachais B.S., Krause J.E.Biochem. Biophys. Res. Commun. 179:1232-1240 (1991)

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

Available Sizes

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