Human TAS2R38 (Taste receptor type 2 member 38) ELISA Kit
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name
Human TAS2R38 (Taste receptor type 2 member 38) ELISA Kit
category
ELISA Kits
provider
FineTest
reference
EH1385
tested applications
ELISA
Documents del producto
Instrucciones
Data sheet
Product specifications
| Category | ELISA Kits |
| Reactivity | Human |
| Detection Method | Colorimetric |
| Assay Data | 2 hours |
| Assay Type | Sandwich ELISA, Double Antibody |
| Test Range | 0.313-20ng/ml |
| Sensitivity | 0.188ng/ml |
| Size 1 | 96T |
| Tested Applications | ELISA |
| Sample Type | Serum, Plasma, Cell Culture Supernatant, cell or tissue lysate, Other liquid samples |
| Availability | Shipped within 10-14 working days. |
| Storage | 2-8 °C for 12 months |
| UniProt ID | P59533 |
| Alias | TAS2R38,phenylthiocarbamide tasting,PTC,T2R61,taste receptor type 2 member 38,THIOT |
| Background | Elisa kits for TAS2R38 |
| Status | RUO |
TAS2R38 is one of the most well-known members of the TAS2R family of taste receptors, particularly because it is associated with variations in human sensitivity to bitter substances. This receptor is activated by a variety of bitter compounds, including those found in vegetables like Brussels sprouts, cabbage, and broccoli, which contain glucosinolates. TAS2R38’s activation leads to the sensation of bitterness, which helps protect the body from consuming potentially harmful chemicals. Genetic variations in TAS2R38 contribute to differences in how bitter certain foods taste to individuals, with some people being highly sensitive to the bitter compounds detected by this receptor, while others may experience less bitterness. These genetic variations are linked to dietary habits and food preferences, with sensitive individuals often avoiding bitter foods. TAS2R38 is also associated with health conditions such as hypertension, as some studies suggest a correlation between bitterness sensitivity and the consumption of certain bitter-tasting foods that may have health benefits. Understanding TAS2R38 is crucial for studying the genetic basis of taste perception and its influence on diet and health.
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