Analytical Data
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基因名
TAS2R16
- Application
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别名
TAS2R16; Taste receptor type 2 member 16; T2R16
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种属
Human
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表达系统
E. coli
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标签
GST-tag at N-terminal
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纯度
Greater than 90% as determined by SDS-PAGE.
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蛋白编号
Q9NYV7
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氨基酸序列
MIPIQLTVFFMIIYVLESLTIIVQSSLIVAVLGREWLQVRRLMPVDMILISLGISRFCLQWASMLNNFCSYFNLNYVLCNLTITWEFFNILTFWLNSLLTVFYCIKVSSFTHHIFLWLRWRILRLFPWILLGSLMITCVTIIPSAIGNYIQIQLLTMEHLPRNSTVTDKLENFHQYQFQAHTVALVIPFILFLASTIFLMASLTKQIQHHSTGHCNPSMKARFTALRSLAVLFIVFTSYFLTILITIIGTLFDKRCWLWVWEAFVYAFILMHSTSLMLSSPTLKRILKGKC
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分子量
34 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
TAS2R16 is a member of the TAS2R family of taste receptors, which are G protein-coupled receptors (GPCRs) primarily responsible for detecting bitter compounds. Research into TAS2R16 is significant due to its potential role in sensing dietary toxins and its implications in nutrition and toxicology. TAS2R16 is expressed in the taste buds, where it contributes to the perception of bitter flavors, a response that is evolutionarily important for survival by helping organisms avoid harmful substances. Genetic variations in TAS2R16 have been linked to individual differences in taste perception and dietary preferences, which can influence health outcomes. Understanding the structure and function of this receptor through recombinant protein studies can provide insights into its activation mechanism and ligand specificity, thereby enhancing our knowledge of bitterness perception. Furthermore, TAS2R16's interactions with various biologically relevant compounds can pave the way for novel applications in food science, pharmacology, and understanding taste-related disorders. Overall, characterizing TAS2R16 as a recombinant protein is pivotal for both fundamental research and practical applications, enhancing our grasp of human taste perception and its evolutionary significance.
