Analytical Data
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基因名
TAS1R2
- Application
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别名
TAS1R2；GPR71；T1R2；TR2；Taste receptor type 1 member 2
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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
Q8TE23
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表达区间
20-566aa
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氨基酸序列
EPAENSDFYLPGDYLLGGLFSLHANMKGIVHLNFLQVPMCKEYEVKVIGYNLMQAMRFAVEEINNDSSLLPGVLLGYEIVDVCYISNNVQPVLYFLAHEDNLLPIQEDYSNYISRVVAVIGPDNSESVMTVANFLSLFLLPQITYSAISDELRDKVRFPALLRTTPSADHHIEAMVQLMLHFRWNWIIVLVSSDTYGRDNGQLLGERVARRDICIAFQETLPTLQPNQNMTSEERQRLVTIVDKLQQSTARVVVVFSPDLTLYHFFNEVLRQNFTGAVWIASESWAIDPVLHNLTELRHLGTFLGITIQSVPIPGFSEFREWGPQAGPPPLSRTSQSYTCNQECDNCLNATLSFNTILRLSGERVVYSVYSAVYAVAHALHSLLGCDKSTCTKRVVYPWQLLEEIWKVNFTLLDHQIFFDPQGDVALHLEIVQWQWDRSQNPFQSVASYYPLQRQLKNIQDISWHTINNTIPMSMCSKRCQSGQKKKPVGIHVCCFECIDCLPGTFLNHTEDEYECQACPNNEWSYQSETSCFKRQLVFLEWHEAPT
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分子量
67.6 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
TAS1R2 is a member of the taste receptor family, specifically involved in the detection of sweet and umami flavors. This protein, along with its partner TAS1R3, forms a heterodimer that plays a crucial role in the perception of sweet compounds, such as sugars and certain artificial sweeteners, as well as amino acids that contribute to umami taste. The functional study of TAS1R2, particularly its recombinant form, is vital for understanding the molecular mechanisms underlying taste perception and the signaling pathways activated upon ligand binding. Additionally, TAS1R2 has implications in various physiological processes, including appetite regulation, energy metabolism, and the caloric responses associated with different food stimuli. Research on recombinant TAS1R2 has expanded to explore its potential role in food science, dietary choices, and health outcomes, such as obesity and metabolic disorders. Advances in recombinant protein technology have enabled researchers to produce and purify TAS1R2 for functional assays, allowing for an in-depth analysis of its binding affinities and interaction dynamics with different tastants. This knowledge not only enhances our comprehension of taste biology but also aids in the development of food products and therapeutic strategies that can modulate taste perception and influence dietary behaviors. The ongoing characterization of TAS1R2 and its ligands represents an exciting frontier in the field of gustatory research, aiming to bridge the gap between taste perception and broader metabolic health.
