Recombinant Pongo pygmaeus Taste receptor type 2 member 20 (TAS2R20)
Description
Genetic and Evolutionary Insights
Studies on TAS2R20 reveal:
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High Nucleotide Diversity: π = 0.358%, exceeding 95% of human genome loci .
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Population Differentiation: FST = 0.258, indicating significant divergence across global populations .
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Functional Polymorphisms: Among 721 SNPs in TAS2Rs, 525 are nonsynonymous, with 239 predicted to alter receptor function .
Comparative Genetic Metrics for TAS2R20
| Metric | Value | Percentile (Genome-wide) |
|---|---|---|
| Nucleotide Diversity (π) | 0.358% | 98.6% |
| Tajima’s D | -0.25 | 98th |
| FST | 0.258 | 98th |
These metrics suggest TAS2R20 has undergone unique evolutionary pressures, potentially linked to dietary adaptations .
Bitter Ligand Detection
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In Vitro Assays: TAS2R20 is utilized in bioluminescence-based calcium release assays to identify bitter compounds. Modifications to its N-terminal signal sequence enhance plasma membrane expression, improving assay sensitivity .
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Extra-Oral Functions: Beyond taste, TAS2Rs like TAS2R20 are implicated in airway constriction, gut hormone secretion, and pathogen defense .
Comparative Genomics
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Amphibian vs. Primate TAS2Rs: Frogs and salamanders exhibit expanded TAS2R clusters, whereas primates like Pongo pygmaeus retain conserved bitter receptors for ecological toxin detection .
Industrial and Clinical Relevance
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Drug Discovery: Recombinant TAS2R20 aids in screening bitter-masking agents for pharmaceuticals .
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Toxicology Studies: Used to assess plant alkaloids and environmental toxins .
Limitations and Future Directions
Product Specs
Please note: We prioritize shipping the format currently in stock. However, if you have a specific format preference, please indicate it in your order notes. We will fulfill your request if possible.
Note: All our proteins are shipped with standard blue ice packs by default. If you require dry ice shipping, please inform us in advance, as additional charges may apply.
Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. Lyophilized form has a shelf life of 12 months at -20°C/-80°C.
