T2R50 Rabbit Polyclonal Antibody($99/20μL)

T2R50 Rabbit Polyclonal Antibody($99/20μL)

Cat: APRab18576
Size:20μL Price:$99
Size:50μL Price:$118
Size:100μL Price:$220

Size:200μL Price:$380
Application:WB,ELISA

Reactivity:Human,Rat,Mouse
Conjugate:Unconjugated
Optional conjugates: Biotin, FITC (free of charge).
See other 26 conjugates.

Gene Name:TAS2R50 Category: Polyclonal Antibody Tags:

Summary

Production Name

T2R50 Rabbit Polyclonal Antibody

Description

Rabbit polyclonal Antibody

Host

Rabbit

Application

WB,ELISA

Reactivity

Human,Rat,Mouse

 

Performance

Conjugation

Unconjugated

Modification

Unmodified

Isotype

IgG

Clonality

Polyclonal

Form

Liquid

Storage

Store at 4°C short term. Aliquot and store at -20°C long term. Avoid freeze/thaw cycles.

Buffer

Liquid in PBS containing 50% glycerol, and 0.02% New type preservative N.

Purification

Affinity purification

 

Immunogen

Gene Name

TAS2R50

Alternative Names

Gene ID

259296

SwissProt ID

P59544

 

Application

Dilution Ratio

WB 1:500-1:2000,ELISA 1:5000-1:20000

Molecular Weight

32kDa

 

Background

TAS2R50 belongs to the large TAS2R receptor family. TAS2Rs are expressed on the surface of taste receptor cells and mediate the perception of bitterness through a G protein-coupled second messenger pathway (Conte et al., 2002 [PubMed 12584440]). See also TAS2R10 (MIM 604791).[supplied by OMIM, Mar 2008],function:Receptor that may play a role in the perception of bitterness and is gustducin-linked. May play a role in sensing the chemical composition of the gastrointestinal content. The activity of this receptor may stimulate alpha gustducin, mediate PLC-beta-2 activation and lead to the gating of TRPM5.,miscellaneous:Most taste cells may be activated by a limited number of bitter compounds; individual taste cells can discriminate among bitter stimuli.,similarity:Belongs to the G-protein coupled receptor T2R family.,tissue specificity:Expressed in subsets of taste receptor cells of the tongue and exclusively in gustducin-positive cells.,

 

Research Area

Taste transduction;

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