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TAS1R3 Antibody (N-term)
Affinity Purified Rabbit Polyclonal Antibody (Pab)
- SPECIFICATION
- CITATIONS: 1
- PROTOCOLS
- BACKGROUND
Application 
| WB, E |
|---|---|
| Primary Accession | Q7RTX0 |
| Other Accession | NP_689414.1 |
| Reactivity | Human |
| Host | Rabbit |
| Clonality | Polyclonal |
| Isotype | Rabbit IgG |
| Calculated MW | 93386 Da |
| Antigen Region | 229-258 aa |
| Gene ID | 83756 |
|---|---|
| Other Names | Taste receptor type 1 member 3, Sweet taste receptor T1R3, TAS1R3, T1R3, TR3 |
| Target/Specificity | This TAS1R3 antibody is generated from rabbits immunized with a KLH conjugated synthetic peptide between 229-258 amino acids from the N-terminal region of human TAS1R3. |
| Dilution | WB~~1:1000 E~~Use at an assay dependent concentration. |
| Format | Purified polyclonal antibody supplied in PBS with 0.09% (W/V) sodium azide. This antibody is purified through a protein A column, followed by peptide affinity purification. |
| Storage | Maintain refrigerated at 2-8°C for up to 2 weeks. For long term storage store at -20°C in small aliquots to prevent freeze-thaw cycles. |
| Precautions | TAS1R3 Antibody (N-term) is for research use only and not for use in diagnostic or therapeutic procedures. |
| Name | TAS1R3 |
|---|---|
| Synonyms | T1R3, TR3 |
| Function | Putative taste receptor. TAS1R1/TAS1R3 responds to the umami taste stimulus (the taste of monosodium glutamate). TAS1R2/TAS1R3 recognizes diverse natural and synthetic sweeteners. TAS1R3 is essential for the recognition and response to the disaccharide trehalose (By similarity). Sequence differences within and between species can significantly influence the selectivity and specificity of taste responses. |
| Cellular Location | Cell membrane; Multi-pass membrane protein. |
Provided below are standard protocols that you may find useful for product applications.
Background
The TAS1R3 gene encodes the human homolog of mouse Sac, a major determinant of differences between sweet-sensitive and -insensitive mouse strains in their responsiveness to sucrose, saccharine, and other sweeteners (Max et al., 2001 [PubMed 11326277]).
References
Assadi-Porter, F.M., et al. J. Mol. Biol. 398(4):584-599(2010)
Assadi-Porter, F.M., et al. Biochim. Biophys. Acta 1798(2):82-86(2010)
Chen, Q.Y., et al. Am. J. Clin. Nutr. 90 (3), 770S-779S (2009) :
Chandrashekar, J., et al. Nature 444(7117):288-294(2006)
Xu, H., et al. Proc. Natl. Acad. Sci. U.S.A. 101(39):14258-14263(2004)
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