Recombinant Human 5-hydroxytryptamine receptor 2A (HTR2A), partial

  • Purity: >85% (SDS-PAGE)
  • Host Species: Homo sapiens (Human)
  • Accession: P28223
  • Gene: HTR2A
  • CAT.NO: B000173
  • Expression Systems:

    E.coli

    In Vivo Biotinylation in E.coli

    Yeast

    Baculovirus

    Mammalian cell

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The G-protein coupled receptor for 5-hydroxytryptamine (serotonin), also serves as a receptor for several psychoactive substances, including mescaline, psilocybin, DOI, and LSD. Binding of ligands induces a conformational change, activating G proteins and modulating downstream effectors. HTR2A is coupled to G(q)/G11 G alpha proteins, which activate phospholipase C-beta. This results in the production of diacylglycerol (DAG) and inositol 1,4,5-trisphosphate (IP3), which respectively regulate phosphatidylinositol 3-kinase activity and promote the release of Ca2+ ions from intracellular stores, influencing various cellular processes.

Product Name Recombinant Human 5-hydroxytryptamine receptor 2A (HTR2A), partial
Accession P28223
Purity >85% (SDS-PAGE)
Host Species Homo sapiens (Human)
Gene HTR2A
Source E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell
Tag

Tag type will be determined during the manufacturing process.

Form Lyophilized powder
Buffer

Tris/PBS-based buffer, 6% Trehalose.

Storage

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.

Alternative Names

HTR2A; HTR2; 5-hydroxytryptamine receptor 2A; 5-HT-2; 5-HT-2A; Serotonin receptor 2A

Protein Length Partial
Reconstitution

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Shelf Life

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself.
Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

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