Taste 2 Receptor Member 5 (TAS2R5) Antibody

Este producto es parte de TAS2R - Taste receptor type 2 member
Product Graph
221€ (50 µg)

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935106861
info@markelab.com
name
Taste 2 Receptor Member 5 (TAS2R5) Antibody
category
Primary Antibodies
provider
Abbexa
reference
abx324079
tested applications
ELISA, WB

Description

TAS2R5 Antibody is a Rabbit Polyclonal against TAS2R5.

Documents del producto

Instrucciones
Data sheet
Descargar

Product specifications

Category
Primary Antibodies
Immunogen Target
Taste 2 Receptor Member 5 (TAS2R5)
Host
Rabbit
Reactivity
Human
Recommended Dilution
ELISA: 1/5000, WB: 1/500 - 1/2000. Optimal dilutions/concentrations should be determined by the end user.
Clonality
Polyclonal
Conjugation
Unconjugated
Isotype
IgG
Purification
Purified by affinity chromatography.
Size 1
50 µg
Size 2
100 µg
Form
Liquid
Tested Applications
ELISA, WB
Buffer
PBS containing 50% glycerol, 0.5% BSA and 0.02% sodium azide.
Availability
Shipped within 5-10 working days.
Storage
Aliquot and store at -20°C. Avoid repeated freeze/thaw cycles.
Dry Ice
No
UniProt ID
Q9NYW4
Gene ID
54429
Alias
TAS2R5,T2R5,taste receptoR type 2 member 5
Background
Antibody anti-TAS2R5
Status
RUO

Descripción

TAS2R5 is a member of the type 2 taste receptor family responsible for detecting bitter tastes. It is expressed in taste cells and plays a significant role in the detection of a wide range of bitter compounds. TAS2R5 is part of the body’s defense mechanism against potentially harmful substances, as bitter compounds are often associated with toxins or poisons. When bitter substances bind to TAS2R5, the receptor activates intracellular pathways that result in the sensation of bitterness. TAS2R5 is responsive to a variety of bitter molecules, including those found in foods and beverages such as coffee and certain fruits. The individual response to these bitter compounds can be influenced by genetic factors, which may explain variations in people's sensitivity to bitterness and their subsequent food preferences. Research into TAS2R5 is essential for understanding individual differences in taste perception and can have implications for developing new food products, improving the acceptance of certain foods, and addressing dietary preferences.

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