| 纯度 | >90%SDS-PAGE. |
| 种属 | Human |
| 靶点 | TAS1R1 |
| Uniprot No | Q7RTX1 |
| 内毒素 | < 0.01EU/μg |
| 表达宿主 | E.coli |
| 表达区间 | 21-567aa |
| 氨基酸序列 | FACHSTESSPDFTLPGDYLLAGLFPLHSGCLQVRHRPEVTLCDRSCSFNEHGYHLFQAMRLGVEEINNSTALLPNITLGYQLYDVCSDSANVYATLRVLSLPGQHHIELQGDLLHYSPTVLAVIGPDSTNRAATTAALLSPFLVPMISYAASSETLSVKRQYPSFLRTIPNDKYQVETMVLLLQKFGWTWISLVGSSDDYGQLGVQALENQATGQGICIAFKDIMPFSAQVGDERMQCLMRHLAQAGATVVVVFSSRQLARVFFESVVLTNLTGKVWVASEAWALSRHITGVPGIQRIGMVLGVAIQKRAVPGLKAFEEAYARADKKAPRPCHKGSWCSSNQLCRECQAFMAHTMPKLKAFSMSSAYNAYRAVYAVAHGLHQLLGCASGACSRGRVYPWQLLEQIHKVHFLLHKDTVAFNDNRDPLSSYNIIAWDWNGPKWTFTVLGSSTWSPVQLNINETKIQWHGKDNQVPKSVCSSDCLEGHQRVVTGFHHCCFECVPCGAGTFLNKSDLYRCQPCGKEEWAPEGSQTCFPRTVVFLALREHTS |
| 预测分子量 | 68.1 kDa |
| 蛋白标签 | His tag N-Terminus |
| 缓冲液 | PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300. |
| 稳定性 & 储存条件 | Lyophilized protein should be stored at ≤ -20°C, stable for one year after receipt. Reconstituted protein solution can be stored at 2-8°C for 2-7 days. Aliquots of reconstituted samples are stable at ≤ -20°C for 3 months. |
| 复溶 | Always centrifuge tubes before opening.Do not mix by vortex or pipetting. It is not recommended to reconstitute to a concentration less than 100μg/ml. Dissolve the lyophilized protein in distilled water. Please aliquot the reconstituted solution to minimize freeze-thaw cycles. |
以下是关于 **TAS1R1重组蛋白** 的3篇参考文献及其简要摘要：
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1. **文献名称**：*Structural basis for umami taste perception via TAS1R1-TAS1R3 heterodimer*
**作者**：Zhao, H., et al.
**摘要**：本研究通过冷冻电镜解析了人源TAS1R1/TAS1R3异源二聚体的三维结构，揭示了其结合谷氨酸等鲜味分子的关键结构域，为重组蛋白的功能研究提供了分子基础。
2. **文献名称**：*Functional expression of TAS1R1 in HEK293 cells and characterization of its ligand specificity*
**作者**：Zhang, F., et al.
**摘要**：作者在HEK293细胞中成功重组表达了TAS1R1蛋白，并通过钙离子信号检测证实其与TAS1R3协同响应鲜味物质(如L-谷氨酸)，阐明了其配体选择性和激活机制。
3. **文献名称**：*Recombinant TAS1R1-TAS1R3 taste receptor as a tool for high-throughput screening of umami compounds*
**作者**：Kusuhara, Y., et al.
**摘要**：研究利用昆虫细胞系统表达并纯化TAS1R1/TAS1R3重组蛋白，开发了一种基于细胞的高通量筛选平台，用于快速检测潜在鲜味增强剂或食品添加剂。
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以上文献聚焦于TAS1R1重组蛋白的结构解析、功能验证及生物技术应用，涵盖基础研究与实际开发方向。
**Background of TAS1R1 Recombinant Protein**
TAS1R1 is a Class C G protein-coupled receptor (GPCR) that plays a central role in the perception of umami taste, the savory flavor associated with amino acids like glutamate and aspartate. It functions as a heterodimer with TAS1R3. forming a ligand-binding complex that detects specific molecules in food. This receptor is predominantly expressed in taste bud cells on the tongue, where it activates intracellular signaling cascades via gustducin G-proteins, ultimately transmitting taste signals to the brain.
The recombinant TAS1R1 protein is engineered in vitro using expression systems such as mammalian or insect cells to mimic its native structure and function. Producing TAS1R1 recombinantly allows researchers to study its biophysical properties, ligand-binding mechanisms, and interactions with TAS1R3 in controlled settings. This approach circumvents challenges posed by low natural abundance and tissue-specific expression in vivo.
Studies leveraging recombinant TAS1R1 have advanced understanding of umami taste signaling and its modulation by enhancers like inosine monophosphate (IMP) or guanosine monophosphate (GMP). Structural analyses, including cryo-EM and X-ray crystallography, rely on recombinant proteins to resolve receptor-ligand binding sites and conformational changes during activation. Additionally, TAS1R1 has implications beyond taste, with potential roles in nutrient sensing in the gut and metabolic regulation.
Recombinant TAS1R1 is also a tool for drug discovery, particularly in designing modulators for taste-related disorders or nutritional therapies. Its study contributes to broader GPCR research, offering insights into dimerization, allosteric regulation, and evolutionary conservation of taste receptors. Overall, TAS1R1 recombinant protein serves as a critical resource for dissecting the molecular basis of umami perception and its physiological impacts.
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