Analytical Data
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Gene name
OR5V1
- Application
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Alternative Names
OR5V1；Olfactory receptor 5V1
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Species
Human
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Source
E. coli
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Tag
His tag N-Terminus
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Purity
Greater than 90% as determined by SDS-PAGE.
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Uniprot
Q9UGF6
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Expression Region
1-321aa
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AA Sequence
MERKNQTAITEFIILGFSNLNELQFLLFTIFFLTYFCTLGGNILIILTTVTDPHLHTPMYYFLGNLAFIDICYTTSNVPQMMVHLLSKKKSISYVGCVVQLFAFVFFVGSECLLLAAMAYDRYIAICNPLRYSVILSKVLCNQLAASCWAAGFLNSVVHTVLTFCLPFCGNNQINYFFCDIPPLLILSCGNTSVNELALLSTGVFIGWTPFLCIVLSYICIISTILRIQSSEGRRKAFSTCASHLAIVFLFYGSAIFTYVRPISTYSLKKDRLVSVLYSVVTPMLNPIIYTLRNKDIKEAVKTIGSKWQPPISSLDSKLTY
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Molecular Weight
36 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
OR5V1, a member of the olfactory receptor gene family, is predominantly expressed in human olfactory sensory neurons and plays a crucial role in the detection of specific odorant molecules. The study of OR5V1 is significant due to its implications in understanding the molecular mechanisms underlying olfaction and the potential impact on human behavior, appetite, and even disease susceptibility. Research indicates that variations in the OR5V1 gene may influence individual differences in odor perception, which can affect food preferences and nutritional choices. Furthermore, the OR5V1 receptor is known to respond to certain fatty acids, linking olfactory cues to metabolic processes. Given the rise of obesity and related metabolic disorders, examining the functionality and signaling pathways of OR5V1 through recombinant protein studies can uncover valuable insights into how olfactory receptors modulate food intake and preferences. Additionally, understanding the structural biology of OR5V1 can aid in the development of targeted therapies for conditions where olfactory processing is disrupted. Overall, the investigation of OR5V1 and its recombinant protein forms not only deepens our knowledge of sensory biology but also opens avenues for applications in health and nutrition science.
