Taste Receptor Type 1 Member 3, Control Peptide (Sweet Taste Receptor T1R3, Tas1r3, T1r3, Tr3, TS1R3)
Biozol Catalog Number:
USB-T1024-05A
Supplier Catalog Number:
T1024-05A
Alternative Catalog Number:
USB-T1024-05A-100
Manufacturer:
US Biological
Category:
Molekularbiologie
Application:
ELISA
Control peptide for T1024-05. Higher vertebrates are believed to possess at least five basic tastes: Sweet, bitter, sour, salty, and umami (the taste of monosodium glutamate). Recently, three novel taste receptors, TR1, TR2 and TR3 have been cloned with distinct topographical distribution in taste receptor cells and taste buds. TR1 (rat 840aa), TR2 (rat 843aa) and TR3 (rat 858aa) share ~20% homology with each other, and ~30% with CaSR, and 22-30% with V2R pheromone receptors and mGLURs. TR1/TR3 responds to the umami taste stimulus (the taste of monosodium glutamate) and also to most of the 20 standard Laas, but not to their D- enantiomers or other compounds. TR2/TR3 recognizes diverse natural and synthetic sweeteners. TR3 is essential for the recognition and response to the disaccharide trehalose. Sequence differences within and between species can significantly influence the selectivity and specificity of taste responses. TR3: human: 852aa, mouse and rat: 858aa each 94.8kD, Rat chromosome: 5q36. Rat TR3 has a sequence identity of 92 and 72% with mouse and human TR3 proteins respectively. TR3 is expressed selectively in taste receptor cells but its expression has been reported in brain, liver and pancreas as well. Source: Synthetic peptide corresponding to 20aa of rat TR3 (accession Q7RTX0). Molecular Weight: ~3kD Applications: Suitable for use in ELISA and Antibody Blocking. Not suitable for Western Blot. Other applications not tested. Recommended Dilution: ELISA: coat plates at 1ug/ml and detected with antibodies Optimal dilutions to be determined by the researcher. Storage and Stability: May be stored at 4C for short-term only. For long-term storage, store at -20C. Aliquots are stable for at least 12 months at -20C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
