Analytical Data
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基因名
TAS2R49
- Application
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别名
TAS2R20; TAS2R49; Taste receptor type 2 member 20; Taste receptor type 2 member 49; T2R49; Taste receptor type 2 member 56; T2R56
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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
P59543
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表达区间
1-309 aa
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氨基酸序列
MMSFLHIVFSILVVVAFILGNFANGFIALINFIAWVKRQKISSADQIIAALAVSRVGLLW VILLHWYSTVLNPTSSNLKVIIFISNAWAVTNHFSIWLATSLSIFYLLKIVNFSRLIFHH LKRKAKSVVLVIVLGSLFFLVCHLVMKHTYINVWTEECEGNVTWKIKLRNAMHLSNLTVA MLANLIPFTLTLISFLLLIYSLCKHLKKMQLHGKGSQDPSTKIHIKALQTVTSFLILLAI YFLCLIISFWNFKMRPKEIVLMLCQAFGIIYPSFHSFILIWGNKTLKQTFLSVLWQVTCW AKGQNQSTP
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分子量
35.3 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
TAS2R49 is a member of the TAS2R family of taste receptors, specifically associated with the detection of bitter compounds in the human palate. These receptors play a crucial role in gustatory perception and are linked to various physiological responses, including the avoidance of toxic substances. Research on TAS2R49 has gained prominence due to its potential implications in understanding dietary preferences, aversions, and the genetic basis of taste perception variations among individuals. Studies have shown that polymorphisms in TAS2R genes can influence how different people perceive bitter tastes, which may have evolutionary significance in food selection and nutritional behavior. Furthermore, the exploration of TAS2R49 and its interactions with various bitter compounds can provide insights into its structural and functional properties. The expression of TAS2R49 as a recombinant protein allows for detailed analysis of its ligand-binding capabilities and signaling pathways, contributing to a deeper understanding of the mechanisms underlying taste transduction. This knowledge could have broader implications in fields such as nutrition, pharmacology, and even the development of new food products aimed at enhancing or modulating taste experiences. Overall, TAS2R49 represents a significant target for research within the intricate domain of taste biology, shedding light on both fundamental and applied scientific questions related to human sensory perception.
