Recombinant Human Orexin receptor type 2 (HCRTR2), partial

Product Specifications

Product Name Alternative

Hypocretin receptor type 2

Abbreviation

Recombinant Human HCRTR2 protein, partial

Gene Name

HCRTR2

UniProt

O43614

Expression Region

1-75aa

Organism

Homo sapiens (Human)

Target Sequence

MSGTKLEDSPPCRNWSSASELNETQEPFLNPTDYDDEEFLRYLWREYLHPKEYEWVLIAGYIIVFVVALIGNVLV

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Cardiovascular

Relevance

Nonselective, high-affinity receptor for both orexin-A and orexin-B neuropeptides.

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

Nonselective, high-affinity receptor for both orexin-A and orexin-B neuropeptides

Molecular Weight

10.8 kDa

References & Citations

"Orexins and orexin receptors: a family of hypothalamic neuropeptides and G protein-coupled receptors that regulate feeding behavior." Sakurai T., Amemiya A., Ishii M., Matsuzaki I., Chemelli R.M., Tanaka H., Williams S.C., Richardson J.A., Kozlowski G.P., Wilson S., Arch J.R.S., Buckingham R.E., Haynes A.C., Carr S.A., Annan R.S., McNulty D.E., Liu W.-S., Terrett J.A. Yanagisawa M.Cell 92:573-585 (1998)

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.