Recombinant Human Taste Receptor Type 1 Member 3 (TAS1R3) Protein (His&Myc)

Beta LifeScience SKU/CAT #: BLC-00322P
Greater than 90% as determined by SDS-PAGE.
Greater than 90% as determined by SDS-PAGE.

Recombinant Human Taste Receptor Type 1 Member 3 (TAS1R3) Protein (His&Myc)

Beta LifeScience SKU/CAT #: BLC-00322P
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Product Overview

Description Recombinant Human Taste Receptor Type 1 Member 3 (TAS1R3) Protein (His&Myc) is produced by our E.coli expression system. This is a protein fragment.
Purity Greater than 90% as determined by SDS-PAGE.
Uniprotkb Q7RTX0
Target Symbol TAS1R3
Species Homo sapiens (Human)
Expression System E.coli
Tag N-10His&C-Myc
Target Protein Sequence APLCLSQQLRMKGDYVLGGLFPLGEAEEAGLRSRTRPSSPVCTRFSSNGLLWALAMKMAVEEINNKSDLLPGLRLGYDLFDTCSEPVVAMKPSLMFLAKAGSRDIAAYCNYTQYQPRVLAVIGPHSSELAMVTGKFFSFFLMPQVSYGASMELLSARETFPSFFRTVPSDRVQLTAAAELLQEFGWNWVAALGSDDEYGRQGLSIFSALAAARGICIAHEGLVPLPRADDSRLGKVQDVLHQVNQSSVQVVLLFASVHAAHALFNYSISSRLSPKVWVASEAWLTSDLVMGLPGMAQMGTVLGFLQRGAQLHEFPQYVKTHLALATDPAFCSALGEREQGLEEDVVGQRCPQCDCITLQNVSAGLNHHQTFSVYAAVYSVAQALHNTLQCNASGCPAQDPVKPWQLLENMYNLTFHVGGLPLRFDSSGNVDMEYDLKLWVWQGSVPRLHDVGRFNGSLRTERLKIRWHTSDNQKPVSRCSRQCQEGQVRRVKGFHSCCYDCVDCEAGSYRQNPDDIACTFCGQDEWSPERSTRCFRRRSRFLAWGEPAVL
Expression Range 21-570aa
Protein Length Partial
Mol. Weight 68.4 kDa
Research Area Neuroscience
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.
Reconstitution Briefly centrifuged the vial prior to opening to bring the contents to the bottom. Reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL. It is recommended to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. The default final concentration of glycerol is 50%.
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.
Notes Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

Target Details

Target Function Putative taste receptor. TAS1R1/TAS1R3 responds to the umami taste stimulus (the taste of monosodium glutamate). TAS1R2/TAS1R3 recognizes diverse natural and synthetic sweeteners. TAS1R3 is essential for the recognition and response to the disaccharide trehalose. Sequence differences within and between species can significantly influence the selectivity and specificity of taste responses.
Subcellular Location Cell membrane; Multi-pass membrane protein.
Protein Families G-protein coupled receptor 3 family, TAS1R subfamily
Database References

HGNC: 15661

OMIM: 605865

KEGG: hsa:83756

STRING: 9606.ENSP00000344411

UniGene: PMID: 29110749

  • TAS1R3 gene rs307355 polymorphism found independent risk factor for dental caries experience by logistic regression & increased risk of caries. Moderate caries (4-7 caries) found to be associated w/TAS1R3 rs307355 heterozygous genotype PMID: 25924601
  • T1R3 gene expression in the tongue is suppressed by chemotherapy. PMID: 26422579
  • The transcripts of TAS1R3 and UCN2 in peripheral blood cells may be considered potential biomarkers of consumption of sugary and fatty food, respectively, to complement data of food-intake questionnaires. PMID: 26168276
  • Five amino acid residues in cysteine-rich domain of human T1R3 were involved in the response for sweet-tasting protein, thaumatin PMID: 23370115
  • T1R3 is a receptor responsible for the detection of calcium by taste. PMID: 22773945
  • Overexpressed the human N-terminal domain of T1R3 in E. coli and found that the refolded protein behaves as a dimer; showed that hT1R3-NTD is functional and capable of binding sucralose with an affinity in the millimolar range. PMID: 22450161
  • amino acid substitutions (F749S and R757C), located in the transmembrane domain of T1R3, severely impair receptor functions in vitro PMID: 21422378
  • The sweet taste receptors (alpha-gustducin and T1R3) are involved in glucose-stimulated secretion of GLP-1 and PYY. PMID: 21324568
  • Allelic polymorphism within the TAS1R3 promoter is associated with human taste sensitivity to sucrose. PMID: 19559618
  • The mechanism of interaction of the sweet protein monellin with T1R2-T1R3 receptor. PMID: 12706725
  • cysteine-rich region of T1R3 has a role in determining responses to intensely sweet proteins PMID: 15299024
  • An immunohistochemistry study to determine whether and where T1R3 may be localized in the liver and pancreas. PMID: 15585941
  • transmembrane domains of human T1R3 bind with lactisole to inhibit sweet taste PMID: 15668251
  • Although T1R2-T1R3 is known to have multiple potential ligand-binding sites to receive a wide variety of sweeteners, the present study is apparently the first to identify the ATD of hT1R3 as a new sweetener-binding region. PMID: 17499612
  • These results show that T1R2 and T1R3 receptors, in addition to their role in taste perception, may also have a role in intrahepatic cholangiocytes. PMID: 17928076
  • Expressed in the sweet/umami gustatory pathways in taste receptor cells and trigeminal neural pathways in transgenic mice. PMID: 18539481
  • The heteromeric G-protein-coupled receptor T1R2:T1R3 responds to a vast array of chemically diverse natural and artificial sweeteners. PMID: 19083128
  • Variations in perception of umami taste correlated with variations in the human TAS1R3 gene. PMID: 19587085

    • FAQs

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    Proteins are sensitive to heat, and freeze-drying can preserve the activity of the majority of proteins. It improves protein stability, extends storage time, and reduces shipping costs. However, freeze-drying can also lead to the loss of the active portion of the protein and cause aggregation and denaturation issues. Nonetheless, these adverse effects can be minimized by incorporating protective agents such as stabilizers, additives, and excipients, and by carefully controlling various lyophilization conditions.

    Commonly used protectant include saccharides, polyols, polymers, surfactants, some proteins and amino acids etc. We usually add 8% (mass ratio by volume) of trehalose and mannitol as lyoprotectant. Trehalose can significantly prevent the alter of the protein secondary structure, the extension and aggregation of proteins during freeze-drying process; mannitol is also a universal applied protectant and fillers, which can reduce the aggregation of certain proteins after lyophilization.

    Our protein products do not contain carrier protein or other additives (such as bovine serum albumin (BSA), human serum albumin (HSA) and sucrose, etc., and when lyophilized with the solution with the lowest salt content, they often cannot form A white grid structure, but a small amount of protein is deposited in the tube during the freeze-drying process, forming a thin or invisible transparent protein layer.

    Reminder: Before opening the tube cap, we recommend that you quickly centrifuge for 20-30 seconds in a small centrifuge, so that the protein attached to the tube cap or the tube wall can be aggregated at the bottom of the tube. Our quality control procedures ensure that each tube contains the correct amount of protein, and although sometimes you can't see the protein powder, the amount of protein in the tube is still very precise.

    To learn more about how to properly dissolve the lyophilized recombinant protein, please visit Lyophilization FAQs.

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