Analytical Data
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Gene name
Gurmarin
- Application
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Alternative Names
(Sweet taste-suppressing peptide)
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Species
Gymnema sylvestre
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Source
E. coli
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Tag
N- His-KSI
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Purity
Greater than 90% as determined by SDS-PAGE.
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Uniprot
P25810
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Expression Region
1-35aa
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Molecular Weight
19.6 kDa
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Endotoxin
< 1.0 EU per μg protein as determined by the LAL method.
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Form
Freeze-dried powder
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Buffer formulation
PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300.
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Reconstitution
Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.
- Customization
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Stability Test
The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37℃ for 48h, and no obvious degradation and precipitation were observed. The loss rate isless than 8% within the expiration date under appropriate storage condition.
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Storage & Shelf Life
Samples are stable for up to twelve months from date of receipt at -20℃ to -80℃. Store it under sterile conditions at -20℃ to -80℃. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.
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Shipping
In general, recombinant proteins are supplied as lyophilized powder and shipped at ambient temperature. For bulk packages, the proteins are provided as frozen liquid and shipped with blue ice, unless otherwise requested by the customer.
Quality inspection process
Related Products
Protein Description
Gurmarin is a peptide derived from the plant Gymnema sylvestre, known for its ability to inhibit the taste of sweetness, leading to its use in traditional medicine and natural dietary supplements aimed at managing sugar intake and diabetes. The research surrounding Gurmarin has gained traction due to its potential therapeutic applications, particularly in the context of metabolic disorders and obesity. Recent studies have increasingly focused on the recombinant production of Gurmarin, utilizing techniques such as recombinant DNA technology to produce the peptide in a controlled environment, thus ensuring high purity and yield. The recombinant form of Gurmarin enables in-depth functional studies and provides a sustainable way to produce this valuable compound without reliance on plant extraction, which can be variable and unsustainable. Understanding the molecular mechanisms by which Gurmarin interacts with taste receptors and its influence on glucose metabolism can lead to innovative treatments for diabetes. Research into the structural characteristics of Gurmarin, including its binding affinities and functional pathways, is also essential for optimizing its use in clinical applications. Furthermore, as the global prevalence of diabetes continues to rise, the exploration of Gurmarin's potential benefits represents a significant area of interest within the fields of nutrition and metabolic health, promising advancements in dietary interventions and personalized medicine strategies.
