Recombinant Pongo pygmaeus Taste receptor type 2 member 8 (TAS2R8)
Description
Product Overview ( )
| Parameter | Details |
|---|---|
| Expression System | E. coli |
| Purity | >90% (SDS-PAGE verified) |
| Storage | -20°C/-80°C in Tris/PBS buffer with 50% glycerol |
| Tag | His-tag (N-terminal) |
| Applications | ELISA, functional assays, structural studies |
Anti-Cancer Stemness and Invasion
-
Neuroblastoma Suppression: Overexpression of TAS2R8 in neuroblastoma cells reduces cancer stem cell (CSC) markers (DLK1, CD133) and inhibits tumorigenicity. It also suppresses metastasis by downregulating HIF-1α, VEGF, and MMP activity .
-
Mechanism: Induces neurite elongation and neuronal differentiation via retinoic acid pathways .
Evolutionary and Dietary Adaptations
-
Gene Duplication: Primate TAS2R genes, including TAS2R8, show lineage-specific duplications linked to dietary adaptations. For example, Cercopithecidae species exhibit expanded TAS2R repertoires to detect plant toxins .
-
Functional Divergence: Duplicated TAS2R copies in primates undergo rapid functional diversification, enhancing bitter compound detection breadth .
Comparative Analysis with Related Proteins
Recombinant TAS2R8 is part of a broader family of taste receptors studied in primates:
Research Applications and Future Directions
-
Therapeutic Potential: TAS2R8’s role in CSC suppression highlights its utility in targeted cancer therapies .
-
Functional Studies: Structural modeling and ligand-binding assays are needed to map its activation mechanisms .
-
Comparative Genomics: Further analysis of TAS2R8 orthologs may clarify evolutionary drivers of bitter taste adaptation in primates .
Product Specs
Note: We will prioritize shipping the format currently in stock. However, if you have specific format requirements, please indicate them in your order. We will prepare the product according to your needs.
Note: All proteins are shipped with standard blue ice packs by default. If dry ice shipping is required, please inform us in advance as additional fees will apply.
Generally, liquid form has a shelf life of 6 months at -20°C/-80°C. Lyophilized form has a shelf life of 12 months at -20°C/-80°C.
