Recombinant Drosophila melanogaster General odorant-binding protein lush(lush)

Recombinant Drosophila melanogaster General odorant-binding protein lush(lush)

CSB-EP517298DLU
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Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 10-20 working days

Research Topic: Others

Uniprot ID: O02372

Gene Names: lush

Organism: Drosophila melanogaster (Fruit fly)

AA Sequence: MTMEQFLTSLDMIRSGCAPKFKLKTEDLDRLRVGDFNFPPSQDLMCYTKCVSLMAGTVNKKGEFNAPKALAQLPHLVPPEMMEMSRKSVEACRDTHKQFKESCERVYQTAKCFSENADGQFMWP

Expression Region: 30-153aa

Sequence Info: Full Length of Mature Protein

Source: E.coli

Tag Info: N-terminal 10xHis-tagged and C-terminal Myc-tagged

MW: 19.2 kDa

Alternative Name(s):

Relevance: Odorant-binding protein required for olfactory behavior and for activity of pheromone-sensitive neurons. Binds to alcohols and mediates avoidance behavior to high concentrations of alcohols, the alcohol-binding possibly resulting in activation of receptors on T2B neurons, the activation of these receptors inhibiting these neurons. Acts in concert with Snmp and lush to capture cVA molecules on the surface of Or67d expressing olfactory dendrites and facilitate their transfer to the odorant-receptor Orco complex. Required for cVA response, probably by binding to VA. May act by serving as an adapter that bridges the presence of gaseous pheromone molecules, cVA, to activation of specific neuronal receptors expressed on T1 olfactory neurons, possibly via a specific conformational change induced by cVA that in turn activates T1 receptors. T1 neurons are excited by the pheromone VA, while T2 neurons are inhibited by alcohols. Also binds to phthalates.

Reference: "LUSH odorant-binding protein mediates chemosensory responses to alcohols in Drosophila melanogaster." Kim M.-S., Repp A., Smith D.P. Genetics 150:711-721(1998)

Purity: Greater than 90% as determined by SDS-PAGE.

Storage Buffer: Tris-based buffer,50% glycerol

Storage: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.