Recombinant Human Glucagon-like peptide 1 receptor (GLP1R), partial (Active)

Product Specifications

Product Name Alternative

(GLP-1 receptor) (GLP-1-R) (GLP-1R)

Abbreviation

Recombinant Human GLP1R protein, partial (Active)

Gene Name

GLP1R

UniProt

P43220

Expression Region

24-145aa

Organism

Homo sapiens (Human)

Target Sequence

RPQGATVSLWETVQKWREYRRQCQRSLTEDPPPATDLFCNRTFDEYACWPDGEPGSFVNVSCPWYLPWASSVPQGHVYRFCTAEGLWLQKDNSSLPWRDLSECEESKRGERSSPEEQLLFLY

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Active Protein & In Stock Protein

Source

Mammalian cell

Field of Research

Cardiovascular

Relevance

G-protein coupled receptor for glucagon-like peptide 1 (GLP-1) . Ligand binding triggers activation of a signaling cascade that leads to the activation of adenylyl cyclase and increased intracellular cAMP levels.

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 Human GLP1R at 2 μg/mL can bind Anti-GLP1R recombinant antibody (CSB-RA009514MA1HU), the EC50 is 54.54-94.23 ng/mL.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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

19.3 kDa

References & Citations

"Characterization of the 5-HT6 receptor coupled to Ca2+ signaling using an enabling chimeric G-protein." Zhang J.Y., Nawoschik S., Kowal D., Smith D., Spangler T., Ochalski R., Schechter L., Dunlop J. Eur J Pharmacol 472:33-38 (2003)

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.