Recombinant Pig Rhodopsin (RHO), partial
Product Specifications
Product Name Alternative
RHO1
Abbreviation
Recombinant Pig RHO protein, partial
Gene Name
RHO
UniProt
O18766
Expression Region
1-36aa
Organism
Sus scrofa (Pig)
Target Sequence
MNGTEGPNFYVPFSNKTGVVRSPFEYPQYYLAEPWQ
Tag
N-terminal 6xHis-GST-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Signal Transduction
Relevance
Photoreceptor required for image-forming vision at low light intensity. Required for photoreceptor cell viability after birth. Light-induced isomerization of 11-cis to all-trans retinal triggers a conformational change that activates signaling via G-proteins. Subsequent receptor phosphorylation mediates displacement of the bound G-protein alpha subunit by the arrestin SAG and terminates signaling
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
Photoreceptor required for image-forming vision at low light intensity. Required for photoreceptor cell viability after birth
Molecular Weight
34.2 kDa
References & Citations
"Structural and functional protein network analyses predict novel signaling functions for rhodopsin." Kiel C., Vogt A., Campagna A., Chatr-aryamontri A., Swiatek-de Lange M., Beer M., Bolz S., Mack A.F., Kinkl N., Cesareni G., Serrano L., Ueffing M. Mol. Syst. Biol. 7:551-551 (2011)
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
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