Recombinant Macaca fascicularis Parathyroid hormone/parathyroid hormone-related peptide receptor (PTH1R), partial (Active)

Product Specifications

Product Name Alternative

Parathyroid hormone/parathyroid hormone-related peptide receptor; PTH/PTHrP type I receptor; Parathyroid hormone 1 receptor; PTH1R

Abbreviation

Recombinant Cynomolgus monkey PTH1R protein, partial (Active)

Gene Name

PTH1R

UniProt

A0A2K5V724

Expression Region

29-188aa

Organism

Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

Target Sequence

DDVMTKEEQIFLLHRAQAQCEKRLKEVLQRPANIMESDKGWTSTSTSGKPRKDKPSGKLYPESEEDKEAPTGSRYRGRPCLPEWDHILCWPLGAPGEVVAVPCPDYIYDFNHKGHAYRRCDRNGSWELVPGHNRTWANYSECVKFLTNETREREVFDRLG

Tag

C-terminal 10xHis-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Signal Transduction

Relevance

Receptor for parathyroid hormone and for parathyroid hormone-related peptide. The activity of this receptor is mediated by G proteins which activate adenylyl cyclase and also a phosphatidylinositol-calcium second messenger system.

Endotoxin

Less than 1.0 EU/μg as determined by LAL method.

Purity

Greater than 95% as determined by SDS-PAGE.

Activity

Yes

Bioactivity

Measured by its binding ability in a functional ELISA.Immobilized Macaca fascicularit PTH1R at 2 μg/mL can bind Anti-PTH1R recombinant antibody (CSB-RA018988MA1HU) . The EC50 is 1.072 to 1.403 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm 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 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.

Molecular Weight

20.0 kDa

References & Citations

Warren W., Wilson R.K. Submitted to EMBL/GenBank/DDBJ databases (MAR-2013)

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.