Analytical Data
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基因名
TAS2R9
- Application
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别名
TAS2R9; Taste receptor type 2 member 9; T2R9; Taste receptor family B member 6; TRB6
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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
Q9NYW1
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氨基酸序列
MPSAIEAIYIILIAGELTIGIWGNGFIVLVNCIDWLKRRDISLIDIILISLAISRICLLCVISLDGFFMLLFPGTYGNSVLVSIVNVVWTFANNSSLWFTSCLSIFYLLKIANISHPFFFWLKLKINKVMLAILLGSFLISLIISVPKNDDMWYHLFKVSHEENITWKFKVSKIPGTFKQLTLNLGVMVPFILCLISFFLLLFSLVRHTKQIRLHATGFRDPSTEAHMRAIKAVIIFLLLLIVYYPVFLVMTSSALIPQGKLVLMIGDIVTVIFPSSHSFILIMGNSKLREAFLKMLRFVKCFLRRRKPFVP
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分子量
35.6 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
TAS2R9 is a member of the TAS2R family of taste receptor genes, which are known to mediate the perception of bitter taste in various organisms, including humans. Research on TAS2R9 has gained importance due to its potential role in influencing dietary preferences and aversions, which can affect nutritional intake and health outcomes. This receptor is particularly interesting because it has been implicated in the detection of a variety of bitter compounds, some of which are toxic or harmful, signaling an evolutionary advantage in avoiding these substances. Additionally, studies have shown that variations in the TAS2R9 gene may affect individual sensitivity to bitter tastes, which can contribute to differences in food preferences and eating behaviors. Understanding TAS2R9 through the expression and characterization of recombinant proteins can shed light on its signaling mechanisms and interactions with ligands, providing insights not only into taste perception but also into broader areas such as pharmacology and toxicology. As researchers continue to explore the functional aspects of TAS2R9, its role in the complex interplay between genetics, taste, and dietary habits will likely reveal important findings related to public health and nutrition.
