Mouse Taste receptor type 1 member 1 (TAS1R1) ELISA Kit

The protein encoded by TAS1R1 is a G protein-coupled receptor and is a component of the heterodimeric amino acid taste receptor T1R1+3. The T1R1+3 receptor responds to L-amino acids but not to D-enantiomers or other compounds. Most amino acids that are perceived as sweet activate T1R1+3, and this activation is strictly dependent on an intact T1R1+3 heterodimer. Multiple transcript variants encoding different isoforms have been found for TAS1R1.

The product listed herein is for research use only and is not intended for use in human or clinical diagnosis. Suggested applications of our products are not recommendations to use our products in violation of any patent or as a license. We cannot be responsible for patent infringements or other violations that may occur with the use of this product.

Mouse Taste receptor type 1 member 1 (TAS1R1) ELISA Kit has high sensitivity and excellent specificity for detection of Mouse TAS1R1. No significant cross-reactivity or interference between Mouse TAS1R1 and analogues was observed.

This Mouse Taste receptor type 1 member 1 (TAS1R1) ELISA Kit employs a two-site sandwich ELISA to quantitate TAS1R1 in samples. An antibody specific for TAS1R1 has been pre-coated onto a microplate. Standards and samples are pipetted into the wells and anyTAS1R1 present is bound by the immobilized antibody. After removing any unbound substances, a biotin-conjugated antibody specific for TAS1R1 is added to the wells. After washing, Streptavidin conjugated Horseradish Peroxidase (HRP) is added to the wells. Following a wash to remove any unbound avidin-enzyme reagent, a substrate solution is added to the wells and color develops in proportion to the amount of TAS1R1 bound in the initial step. The color development is stopped and the intensity of the color is measured.

• Do not mix components from different kit lots or use reagents beyond the kit expiration date.• Allow all reagents to warm to room temperature for at least 30 minutes before opening.• Pre-rinse the pipet tip with reagent, use fresh pipet tips for each sample, standard and reagent to avoid contamination.• Unused wells must be kept desiccated at 4 °C in the sealed bag provided.• Mix Thoroughly is very important for the result. It is recommended using low frequency oscillator or slight hand shaking every 10 minutes.• It is recommended that all samples and standards be assayed in duplicate or triplicate.