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Recombinant Rat Vasopressin V1b receptor (Avpr1b), partial

Product Specifications

Product Name Alternative

AVPR V1bAVPR V3Antidiuretic hormone receptor 1bVasopressin V3 receptor

Abbreviation

Recombinant Rat Avpr1b protein, partial

Gene Name

Avpr1b

UniProt

P48974

Expression Region

343-425aa

Organism

Rattus norvegicus (Rat)

Target Sequence

NSRLLPRSLSHHACCTGSKPQVHRQLSTSSLTSRRTTLLTHACGSPTLRLSLNLSLRAKPRPAGSLKDLEQVDGEATMETSIF

Tag

N-terminal 6xHis-tagged

Type

Developed 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 a phosphatidyl-inositol-calcium second messenger syst.

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 a phosphatidyl-inositol-calcium second messenger system.

Molecular Weight

13 kDa

References & Citations

Extrapituitary expression of the rat V1b vasopressin receptor gene.Lolait S.J., O'Carroll A.-M., Mahan L.C., Felder C.C., Button D.C., Young W.S. III, Mezey E., Brownstein M.J.Proc. Natl. Acad. Sci. U.S.A. 92:6783-6787 (1995)

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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