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Recombinant Rat Vasopressin V1a receptor (Avpr1a), partial

Product Specifications

Product Name Alternative

AVPR V1aAntidiuretic hormone receptor 1aVascular/hepatic-type arginine vasopressin receptor

Abbreviation

Recombinant Rat Avpr1a protein, partial

Gene Name

Avpr1a

UniProt

P30560

Expression Region

7-52aa

Organism

Rattus norvegicus (Rat)

Target Sequence

SQDRSVGNSSPWWPLTTEGSNGSQEAARLGEGDSPLGDVRNEELAK

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Receptor for arginine vasopressin. The activity of this receptor is mediated by G proteins which activate a phosphatidyl-inositol-calcium second messenger syst. Involved in social mory formation.

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

Receptor for arginine vasopressin. The activity of this receptor is mediated by G proteins which activate a phosphatidyl-inositol-calcium second messenger system. Involved in social memory formation.

Molecular Weight

31.9 kDa

References & Citations

Immunocytochemical localization of vasopressin v1a receptors in the rat pituitary gonadotropes.Orcel H., Tobin V.A., Alonso G., Rabie A.Endocrinology 143:4385-4388 (2002)

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

Curated Selection

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