Recombinant Rat Glutamate receptor ionotropic, NMDA 1 (Grin1), partial, Fluorescent-VLPs
Product Specifications
Product Name Alternative
GluN1; Glutamate [NMDA] receptor subunit zeta-1; N-methyl-D-aspartate receptor subunit NR1; NMD-R1
Abbreviation
Recombinant Rat Grin1 protein, partial, Fluorescent-VLPs
Gene Name
Grin1
UniProt
P35439
Expression Region
396-800aa
Organism
Rattus norvegicus (Rat)
Target Sequence
TRLKIVTIHQEPFVYVKPTMSDGTCKEEFTVNGDPVKKVICTGPNDTSPGSPRHTVPQCCYGFCIDLLIKLARTMNFTYEVHLVADGKFGTQERVNNSNKKEWNGMMGELLSGQADMIVAPLTINNERAQYIEFSKPFKYQGLTILVKKEIPRSTLDSFMQPFQSTLWLLVGLSVHVVAVMLYLLDRFSPFGRFKVNSEEEEEDALTLSSAMWFSWGVLLNSGIGEGAPRSFSARILGMVWAGFAMIIVASYTANLAAFLVLDRPEERITGINDPRLRNPSDKFIYATVKQSSVDIYFRRQVELSTMYRHMEKHNYESAAEAIQAVRDNKLHAFIWDSAVLEFEASQKCDLVTTGELFFRSGFGIGMRKDSPWKQNVSLSILKSHENGFMEDLDKTWVRYQECDS
Tag
C-terminal EGFP-tagged
Type
MP-VLP Transmembrane Protein & In Stock Protein
Source
Mammalian cell
Field of Research
Others
Relevance
Component of NMDA receptor complexes that function as heterotetrameric, ligand-gated ion channels with high calcium permeability and voltage-dependent sensitivity to magnesium. Channel activation requires binding of the neurotransmitter glutamate to the epsilon subunit, glycine binding to the zeta subunit, plus membrane depolarization to eliminate channel inhibition by Mg (2+) . Sensitivity to glutamate and channel kinetics depend on the subunit composition.
Endotoxin
Not test
Purity
The purity information is not available for VLPs proteins.
Activity
Not Test
Form
Lyophilized powder
Buffer
Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4.
Reconstitution
We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.
Molecular Weight
73.3 kDa
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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