Recombinant Rat Glucagon-like peptide 1 receptor (Glp1r), partial

Product Specifications

Product Name Alternative

Glpr

Abbreviation

Recombinant Rat Glp1r protein, partial

Gene Name

Glp1r

UniProt

P32301

Expression Region

22-135aa

Organism

Rattus norvegicus (Rat)

Target Sequence

GPRPQGATVSLSETVQKWREYRHQCQRFLTEAPLLATGLFCNRTFDDYACWPDGPPGSFVNVSCPWYLPWASSVLQGHVYRFCTAEGIWLHKDNSSLPWRDLSECEESKQGERN

Tag

N-terminal 10xHis-tagged

Type

Developed Protein

Source

Baculovirus

Field of Research

Neuroscience

Relevance

G-protein coupled receptor for glucagon-like peptide 1 (GLP-1) . Ligand binding triggers activation of a signaling cascade that leads to the activation of adenylyl cyclase and increased intracellular cAMP levels. Plays a role in regulating insulin secretion in response to GLP-1

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

G-protein coupled receptor for glucagon-like peptide 1 (GLP-1)

Molecular Weight

15.6 kDa

References & Citations

"Exendin-4 stimulates both beta-cell replication and neogenesis, resulting in increased beta-cell mass and improved glucose tolerance in diabetic rats." Xu G., Stoffers D.A., Habener J.F., Bonner-Weir S. Diabetes 48:2270-2276 (1999)

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.