Recombinant Human Gamma-Aminobutyric Acid Receptor Subunit Alpha-1 (GABRA1) Protein (His)

  • Purity: Greater than 85% as determined by SDS-PAGE.
  • Host Species: Human
  • Accession: P14867
  • Gene: GABRA1
  • CAT.NO: B000061
  • Expression Systems:

    E.coli

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The alpha subunit of the heteropentameric GABA(A) receptor (GABAAR) forms part of a ligand-gated chloride channel activated by Gamma-aminobutyric acid (GABA), the brain’s major inhibitory neurotransmitter. GABAARs are composed of five subunits arranged around a central pore, with GABA-binding sites located at the alpha and beta subunit interfaces. Upon activation by GABA, the receptor selectively allows chloride ion influx across the cell membrane, reducing neuronal excitability by inhibiting action potential generation.
Alpha-1-containing GABAARs are predominantly synaptic and regulate synaptogenic activity when paired with beta-2 or beta-3 subunits, with gamma-2 required for rapid synaptic contact formation. GABAARs also function as histamine receptors, where histamine binds at beta subunit interfaces, enhancing GABA responses. Receptors with alpha, beta, and epsilon subunits enable spontaneous chloride channel activity. Additionally, alpha-1-mediated plasticity in the orbitofrontal cortex influences context-dependent actions, while alpha-rho interactions may modulate GABAergic transmission in the cerebellum.

Product Name Recombinant Human Gamma-Aminobutyric Acid Receptor Subunit Alpha-1 (GABRA1) Protein (His)
Accession P14867
Purity Greater than 85% as determined by SDS-PAGE.
Host Species Human
Gene GABRA1
Source E.coli
Protein Expression Range 28-251aa
Tag N-6His
Molecular Mass 29.9 kDa
Form Liquid or Lyophilized powder
Buffer

Liquid form: default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol.

Lyophilized powder form: the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

Storage

1. Store at -20¡«C/-80¡«C upon receipt, aliquoting is necessary for mutiple use.

2. Avoid repeated freeze-thaw cycles.

3. Store working aliquots at 4¡«C for up to one week.

4. In general, protein in liquid form is stable for up to 6 months at -20¡«C/-80¡«C. Protein in lyophilized powder form is stable for up to 12 months at -20¡«C/-80¡«C.

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