We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.
Tag
C-terminal 10xHis-tagged (This tag can be tested only under denaturing conditions)
Molecular Weight
36.9 kDa
Relevance
Olfactory receptor. Activated by the odorant, beta-ionone, a synthetic terpenoid. The activity of this receptor is probably mediated by G-proteins leading to the elevation of intracellular Ca(2+), cAMP and activation of the protein kinases PKA and MAPK3/MAPK1. Stimulation of OR51E2 by beta-ionone affects melanocyte proliferation, differentiation, and melanogenesis. Activation of OR51E2 by beta-ionone increases proliferation and migration of primary retinal pigment epithelial (RPE) cells. Activated also by the short-chain fatty acids (SCFA) acetate and propionate. In response to SCFA, may positively regulate renin secretion and increase blood pressure. May also be activated by steroid hormones and regulate cell proliferation. Activated by L-lactate in glomus cells.
Source
Mammalian cell
Form
Lyophilized powder
Notes
The VLPs are expressed from human 293 cells (HEK293).Mix the sample gently by repeatedly pipetting it up and down. Do not vortex.Repeated freezing and thawing is not recommended.Store the protein at -20°C/-80°C upon receiving it, and ensure to avoid repeated freezing and thawing, otherwise, it will affect the protein activity. The immunization strategy should be optimized (antigen dose, regimen and adjuvant).
Lyophilized from a 0.2 um sterile filtered PBS, 6% Trehalose, pH 7.4.
Purity
The purity information is not available for VLPs proteins.
Storage
The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.