Recombinant Pan troglodytes Taste receptor type 2 member 16 (TAS2R16)
Description
Introduction
Recombinant Pan troglodytes Taste Receptor Type 2 Member 16 (TAS2R16) is a genetically engineered protein derived from the chimpanzee (Pan troglodytes) bitter taste receptor TAS2R16. Produced in Escherichia coli (E. coli) with an N-terminal His-tag, this recombinant protein enables functional and structural studies of bitter taste perception mechanisms . TAS2R16 belongs to the G protein-coupled receptor (GPCR) family and plays a critical role in detecting β-glycosides, compounds associated with dietary preferences and toxin avoidance .
Expression System and Purification
Bitter Taste Signaling Pathway
TAS2R16 detects β-glucosides (e.g., salicin, amygdalin) and activates a signaling cascade involving:
-
PLCβ2: Hydrolyzes phosphatidylinositol 4,5-bisphosphate (PIP₂).
-
TRPM5: Mediates calcium influx, transmitting signals to the brain .
Ligand Binding and Specificity
-
Broad Reactivity: Accommodates diverse glycoside ligands via a hydrophobic pocket spanning TM3 and TM7 .
-
Ligand-Specific Mutations:
Functional Assays
-
Calcium Flux Assays: Measure receptor activation via intracellular Ca²⁺ release .
-
Surface Trafficking Studies: Quantify receptor expression using fluorescence/flow cytometry (e.g., N172K variant shows 48% trafficking efficiency) .
Evolutionary Insights
-
Conservation: β-glucoside sensitivity in TAS2R16 is ancestral to primates, with functional divergence observed in lemurs (e.g., arbutin acts as an inverse agonist in black lemurs) .
-
Adaptive Evolution: Positive selection at site 516 (N172K) correlates with heightened salicin sensitivity in humans .
Comparative Analysis Across Species
Product Specs
Note: We will prioritize shipping the format that we have in stock. However, if you have specific requirements for the format, please indicate them in your order. We will fulfill your requests whenever possible.
Note: All of our proteins are shipped with standard blue ice packs. If you require dry ice shipping, please contact us in advance as additional fees may apply.
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.
