Recombinant Human Transient receptor potential cation channel subfamily A member 1 (TRPA1), partial

IGLAVGDIAEVQKHASLKRIAMQVELHTSLEKKLPLWFLRKVDQKSTIVYPNKPRSGGMLFHIFCFLFCTGEIRQEIPNADKSLEMEILKQKYRLKDLTFLLEKQHELIKLIIQKMEIISETEDDDSHCSFQDRFKKEQMEQRNSRWNTVLRAVKAKTHHLEP

Receptor-activated non-selective cation channel involved in detection of pain and possibly also in cold perception and inner ear function (PubMed:25389312, PubMed:25855297) . Has a central role in the pain response to endogenous inflammatory mediators and to a diverse array of volatile irritants, such as mustard oil, cinnamaldehyde, garlic and acrolein, an irritant from tears gas and vehicule exhaust fumes (PubMed:25389312, PubMed:20547126) . Is also activated by menthol (in vitro) (PubMed:25389312) . Acts also as a ionotropic cannabinoid receptor by being activated by delta (9) -tetrahydrocannabinol (THC), the psychoactive component of marijuana (PubMed:25389312) . May be a component for the mechanosensitive transduction channel of hair cells in inner ear, thereby participating in the perception of sounds. Probably operated by a phosphatidylinositol second messenger system (By similarity) .

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.

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.

"A gain-of-function mutation in TRPA1 causes familial episodic pain syndrome."Kremeyer B., Lopera F., Cox J.J., Momin A., Rugiero F., Marsh S., Woods C.G., Jones N.G., Paterson K.J., Fricker F.R., Villegas A., Acosta N., Pineda-Trujillo N.G., Ramirez J.D., Zea J., Burley M.W., Bedoya G., Bennett D.L., Wood J.N., Ruiz-Linares A.Neuron 66:671-680 (2010) .

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.