Recombinant Human Retinoic acid-induced protein 3 (GPRC5A), partial

Product Specifications

Product Name Alternative

G-protein coupled receptor family C group 5 member A; Phorbol ester induced gene 1; PEIG-1; Retinoic acid-induced gene 1 protein; RAIG-1

Abbreviation

Recombinant Human GPRC5A protein, partial

Gene Name

GPRC5A

UniProt

Q8NFJ5

Expression Region

269-357aa

Organism

Homo sapiens (Human)

Target Sequence

TKQRNPMDYPVEDAFCKPQLVKKSYGVENRAYSQEEITQGFEETGDTLYAPYSTHFQLQNQPPQKEFSIPRAHAWPSPYKDYEVKKEGS

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

Orphan receptor. Could be involved in modulating differentiation and maintaining homeostasis of epithelial cells. This retinoic acid-inducible GPCR provide evidence for a possible interaction between retinoid and G-protein signaling pathways. Functions as a negative modulator of EGFR signaling (By similarity) . May act as a lung tumor suppressor.

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.

Molecular Weight

37.0 kDa

References & Citations

"Identification of the retinoic acid-inducible Gprc5a as a new lung tumor suppressor gene." Tao Q., Fujimoto J., Men T., Ye X., Deng J., Lacroix L., Clifford J.L., Mao L., Van Pelt C.S., Lee J.J., Lotan D., Lotan R. J. Natl. Cancer Inst. 99:1668-1682 (2007)

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.