G蛋白偶联受体71抗体英文名称 Anti-GPR71/T1R2
中文名称 G蛋白偶联受体71抗体
别 名 GPCR TAS1R2; G protein coupled receptor 71; G-protein coupled receptor 71; GPR71; Sweet taste receptor T1R2; T1R2; TAS1R2; Taste receptor type 1 member 2; TR2; TS1R2_HUMAN; GPCR TAS1R2.
浓 度 1mg/1ml
规 格 0.2ml/200μg
纯化的抗体可通过不同的途径获取,有些G蛋白偶联受体71抗体可通过下述方法制备或从商家购买。从商家购买的抗体,通常附有正确的储存方法。
1)工作液应在4℃下融化并存放,可能稳定达数月。
2)如果没有特殊原因而避免使用叠氮钠,亦可加入叠氮钠,浓度为0.02%。将纯化的抗体样本分装成合适的体积,于-20℃保存。
3)纯化的抗体溶液应以较高的浓度(如lmg/m1)在中性pH下保存。:常用的抗体储存浓度高达l0mg/ml。较低浓度的抗体冻存前应浓缩。所有标准的浓缩方法(如超滤法),皆可使用。还有一个简单的方法是用蛋白A或蛋白G亲和柱来浓缩溶液。如果纯化的抗体不是用于标记,可将它们以较低浓度储存于加有1%BSA的溶液中。
4)经纯化制备的抗体在常用的缓冲液中是稳定的。其DH应保持在中性左右。如果pH在7-8之间,即使保存多年,对抗体也无损害。多数情况下,盐浓度适于保持在0-150mmol/L之间,但在长期存放的抗体中,盐溶液浓度高达500mmol/L时,对G蛋白偶联受体71抗体能有损害。如果没有其他说明.律议用PBS或50mmol/LTris(DH8.0)溶液长期存放抗体。
抗体来源 Rabbit
克隆类型 polyclonal
交叉反应 Human, Mouse, Rat, Dog, Cow
产品类型 一抗
研究领域 神经生物学 信号转导 通道蛋白 细胞膜受体 G蛋白偶联受体 G蛋白信号
蛋白分子量 predicted molecular weight: 90kDa
性 状 Lyophilized or Liquid
免 疫 原 KLH conjugated synthetic peptide derived from human GPR71/T1R2
亚 型 IgG
纯化方法 affinity purified by Protein A
储 存 液 Preservative: 15mM Sodium Azide, Constituents: 1% BSA, 0.01M PBS, pH 7.4
产品应用 WB=1:100-500 ELISA=1:500-1000 IHC-P=1:100-500 IHC-F=1:100-500 Flow-Cyt=1:100-500 ICC=1:100-500 IF=1:100-500
(石蜡切片需做抗原修复)
not yet tested in other applications.
optimal dilutions/concentrations should be determined by the end user.
保存条件 Store at -20 °C for one year. Avoid repeated freeze/thaw cycles. The lyophilized antibody is stable at room temperature for at least one month and for greater than a year when kept at -20°C. When reconstituted in sterile pH 7.4 0.01M PBS or diluent of antibody the antibody is stable for at least two weeks at 2-4 °C.
Important Note This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications.
G蛋白偶联受体71抗体产品介绍 The sense of taste provides animals with valuable information about the quality and nutritional value of food. There are four widely accepted categories of taste perception, sweet, bitter, salty, and sour. A controversial fifth taste, known as umami or monosodium glutamate (MSG), has also been described. A family of G protein coupled receptors are involved in taste perception, and includes T1R, which is involved in sweet and umami taste perception, and T2R, which is involved in bitter taste perception. The T1R family consists of three members, T1R1, T1R2, and T1R3 (1-4). These proteins form heterodimers, which alters the selectivity of the subunits (1-4). The T1R2 and T1R3 heterodimer functions as a receptor for sweet taste, and recognizes several sweet-tasting molecules, such as sucrose, saccharin, dulcin, and acesulfame-K (1–4). The T1R1 and T1R3 heterodimer recognizes L-amino-acids to perceive umami taste. Sweet taste transduction is carried out by two pathways (2). First, sucrose and other sugars activate Gas via the T1Rs, which activates adenylyl cyclase to generate cAMP. Artificial sweeteners bind to either Gbg or Gaq coupled T1Rs to activate PLCb2 and generate IP3 and DAG. Both pathways ultimately lead to neurotransmitter release. The mouse T1R3 gene maps to chromosome 4 near the Sac locus, a primary determinant of sweet preference in mice, and it is expressed in a subset of taste cells in circumvallate, foliate, and fungiform taste papillae.
Function : GPCR TAS1R2 is a putative taste receptor. It recognizes diverse natural and synthetic sweeteners.
Subcellular Location : Cell Membrane: Multi-pass membrane protein
Similarity : Belongs to the G-protein coupled receptor 3 family. TAS1R subfamily.