|Application ||WB, E|
|Calculated MW||37892 Da|
|Antigen Region||305-332 aa|
|Other Names||Taste receptor type 2 member 38, T2R38, PTC bitter taste receptor, Taste receptor type 2 member 61, T2R61, TAS2R38, PTC|
|Target/Specificity||This TAS2R38 antibody is generated from rabbits immunized with a KLH conjugated synthetic peptide between 305-332 amino acids from the C-terminal region of human TAS2R38.|
|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||TAS2R38 Antibody (C-term) is for research use only and not for use in diagnostic or therapeutic procedures.|
|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 (By similarity).|
|Cellular Location||Membrane; Multi-pass membrane protein.|
|Tissue Location||Expressed in subsets of taste receptor cells of the tongue and exclusively in gustducin-positive cells|
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Provided below are standard protocols that you may find useful for product applications.
This gene encodes a seven-transmembrane G protein-coupled receptor that controls the ability to taste glucosinolates, a family of bitter-tasting compounds found in plants of the Brassica sp. Synthetic compounds phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) have been identified as ligands for this receptor and have been used to test the genetic diversity of this gene. Although several allelic forms of this gene have been identified worldwide, there are two predominant common forms (taster and non-taster) found outside of Africa. These alleles differ at three nucleotide positions resulting in amino acid changes in the protein (A49P, A262V, and V296I) with the amino acid combination PAV identifying the taster variant (and AVI identifying the non-taster variant).
Reed, D.R., et al. Hum. Mol. Genet. 19(21):4278-4285(2010)
Wendell, S., et al. J. Dent. Res. 89(11):1198-1202(2010)
Bailey, S.D., et al. Diabetes Care 33(10):2250-2253(2010)
Wooding, S., et al. Chem. Senses 35(8):685-692(2010)
Mennella, J.A., et al. BMC Genet. 11, 60 (2010) :
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