TAS2R42 Antibody (HRP)
169€ (20 µg)
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935106861
info@markelab.com
name
TAS2R42 Antibody (HRP)
category
Primary Antibodies
provider
Abbexa
reference
abx308176
tested applications
ELISA
Description
TAS2R42 Antibody (HRP) is a Rabbit Polyclonal against TAS2R42 conjugated to HRP.
Documents del producto
Instrucciones
Data sheet
Product specifications
| Category | Primary Antibodies |
| Immunogen Target | TAS2R42 |
| Host | Rabbit |
| Reactivity | Human |
| Recommended Dilution | Optimal dilutions/concentrations should be determined by the end user. |
| Clonality | Polyclonal |
| Conjugation | HRP |
| Isotype | IgG |
| Purity | > 95% |
| Purification | Purified by Protein G. |
| Size 1 | 20 µg |
| Size 2 | 50 µg |
| Size 3 | 100 µg |
| Size 4 | 200 µg |
| Size 5 | 1 mg |
| Form | Liquid |
| Tested Applications | ELISA |
| Buffer | 0.01 M PBS, pH 7.4, 0.03% Proclin-300 and 50% Glycerol. |
| Availability | Shipped within 5-10 working days. |
| Storage | Aliquot and store at -20°C. Avoid exposure to light. Avoid repeated freeze/thaw cycles. |
| Dry Ice | No |
| UniProt ID | Q7RTR8 |
| Alias | TAS2R42, Ht2r55,T2R24,T2R55,TAS2R55,taste receptor type 2 member 42 |
| Background | Antibody anti-TAS2R42 |
| Status | RUO |
Descripción
TAS2R42 is another bitter taste receptor in the TAS2R family, involved in the detection of bitter substances. This receptor is located in the taste buds of the tongue, where it responds to specific bitter compounds by triggering intracellular signaling pathways that result in the perception of bitterness. TAS2R42 helps protect the body from ingesting potentially toxic substances, as many bitter compounds are linked to toxins. The receptor’s sensitivity to these bitter molecules can vary among individuals, depending on genetic variations. Such differences in sensitivity to bitterness may influence food preferences, with some individuals finding certain foods, such as bitter vegetables or medications, less palatable. Understanding TAS2R42’s specific role in detecting bitterness and how genetic factors influence this perception can lead to improved knowledge of how taste affects human behavior and food choices, as well as potential strategies for reducing bitter flavors in food products.
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