Recombinant Pig Vasopressin V2 receptor (AVPR2), partial

Product Specifications

Product Name Alternative

V2R Alternative name (s) : AVPR V2 Antidiuretic hormone receptor Renal-type arginine vasopressin receptor

Abbreviation

Recombinant Pig AVPR2 protein, partial

Gene Name

AVPR2

UniProt

P32307

Expression Region

292-370aa

Organism

Sus scrofa (Pig)

Target Sequence

WSVWDPKAPREGPPFVLLMLLASLNSCTNPWIYASFSSSISSELRSLLCCPRRRTPPSLRPQEESCATASSFSARDTSS

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock 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 adenylate cyclase (PubMed:8393786) . Involved in renal water reabsorption (By similarity) .

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 adenylate cyclase

Molecular Weight

24.7 kDa

References & Citations

"Molecular cloning and functional characterization of V2 [8-lysine] vasopressin and oxytocin receptors from a pig kidney cell line." Gorbulev V., Buechner H., Akhundova A., Fahrenholz F.Eur. J. Biochem. 215:1-7 (1993)

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.