Recombinant Mouse CB1 cannabinoid receptor-interacting protein 1 (Cnrip1)

Product Specifications

Product Name Alternative

Cnrip1CB1 cannabinoid receptor-interacting protein 1; CRIP-1

Abbreviation

Recombinant Mouse Cnrip1 protein

Gene Name

Cnrip1

UniProt

Q5M8N0

Expression Region

1-464aa

Organism

Mus musculus (Mouse)

Target Sequence

MGDLPGLVRLSIALRIQPNDGPVFFKVDGQRFGQNRTIKLLTGSSYKVEVKIKPTTLQVENISIGGVLVPLELKGKEPDGERVVYTGIYDTEGVAPTKSGERQPIQITMPFTDIGTFETVWQVKFYNYHKRDHCQWGSPFSVIEYECKPNETRSLMWVNKESFL

Tag

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

Type

Developed Protein

Source

Yeast

Field of Research

Neuroscience

Relevance

Suppresses cannabinoid receptor CNR1-mediated tonic inhibition of voltage-gated calcium channels.

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

Suppresses cannabinoid receptor CNR1-mediated tonic inhibition of voltage-gated calcium channels.

Molecular Weight

22.6 kDa

References & Citations

"CB1 cannabinoid receptor activity is modulated by the cannabinoid receptor interacting protein CRIP 1a." Niehaus J.L., Liu Y., Wallis K.T., Egertova M., Bhartur S.G., Mukhopadhyay S., Shi S., He H., Selley D.E., Howlett A.C., Elphick M.R., Lewis D.L. Mol. Pharmacol. 72:1557-1566 (2007)

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.