Human Taste Receptor Type 2 Member 38 (TAS2R38) Protein

Product specifications

Proteins and Peptides

Taste Receptor Type 2 Member 38 (TAS2R38)

E. coli

Human

Unconjugated

Concentration: Prior to lyophilization: 200 µg/ml
Sequence Fragment: Please enquire.
Tag: N-terminal His tag

Recombinant

> 90%

1 mg

5 mg

Lyophilized To keep the original salt concentration, we recommend reconstituting to the original concentration prior to lyophilization (see Concentration) in ddH2O. If a lower concentration is required, dilute in PBS, pH 7.4. If a higher concentration is required, the product can be reconstituted directly in PBS, pH 7.4, though please note that this will change the overall salt concentration. The stock concentration should be between 0.1-1.0 mg/ml. Do not vortex.

WB, SDS-PAGE

Prior to lyophilization: PBS, pH 7.4, containing 0.01% Sarcosyl, 1 mM DTT, 5% Trehalose and Proclin-300.

Shipped within 1-2 months.

Store at 2-8 °C for up to one month. Store at -80 °C for up to one year. Avoid repeated freeze/thaw cycles.

No

TAS2R38,phenylthiocarbamide tasting,PTC,T2R61,taste receptor type 2 member 38,THIOT

Protein TAS2R38

RUO

This product is for research use only.   Not for human consumption, cosmetic, therapeutic or diagnostic use.

Descripción

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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