Recombinant Human Orexin/Hypocretin receptor type 1 (HCRTR1), partial

Product Specifications

Product Name Alternative

Hypocretin receptor type 1

Abbreviation

Recombinant Human HCRTR1 protein, partial

Gene Name

HCRTR1

UniProt

O43613

Expression Region

1-46aa

Organism

Homo sapiens (Human)

Target Sequence

MEPSATPGAQMGVPPGSREPSPVPPDYEDEFLRYLWRDYLYPKQYE

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Metabolism

Relevance

Moderately selective excitatory receptor for orexin-A and, with a lower affinity, for orexin-B neuropeptide. Triggers an increase in cytoplasmic Ca2+ levels in response to orexin-A binding

Endotoxin

Not test

Purity

Greater than 85% 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

Moderately selective excitatory receptor for orexin-A and, with a lower affinity, for orexin-B neuropeptide

Molecular Weight

10.4 kDa

References & Citations

"Structure and ligand-binding mechanism of the human OX1 and OX2 orexin receptors." Yin J., Babaoglu K., Brautigam C.A., Clark L., Shao Z., Scheuermann T.H., Harrell C.M., Gotter A.L., Roecker A.J., Winrow C.J., Renger J.J., Coleman P.J., Rosenbaum D.M. Nat. Struct. Mol. Biol. 23:293-299 (2016)

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.