Analytical Data
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基因名
OR5V1
- Application
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别名
OR5V1；Olfactory receptor 5V1
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种属
Human
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表达系统
E. coli
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标签
His tag N-Terminus
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纯度
Greater than 90% as determined by SDS-PAGE.
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蛋白编号
Q9UGF6
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表达区间
1-321aa
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氨基酸序列
MERKNQTAITEFIILGFSNLNELQFLLFTIFFLTYFCTLGGNILIILTTVTDPHLHTPMYYFLGNLAFIDICYTTSNVPQMMVHLLSKKKSISYVGCVVQLFAFVFFVGSECLLLAAMAYDRYIAICNPLRYSVILSKVLCNQLAASCWAAGFLNSVVHTVLTFCLPFCGNNQINYFFCDIPPLLILSCGNTSVNELALLSTGVFIGWTPFLCIVLSYICIISTILRIQSSEGRRKAFSTCASHLAIVFLFYGSAIFTYVRPISTYSLKKDRLVSVLYSVVTPMLNPIIYTLRNKDIKEAVKTIGSKWQPPISSLDSKLTY
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分子量
36 kDa
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内毒素
< 1.0 EU per μg protein as determined by the LAL method.
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性状
Freeze-dried powder
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缓冲液
PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300.
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复溶方法
Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.
- 个性化定制
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稳定性测试
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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保存条件 & 期限
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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运输条件
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
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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.
