Recombinant Solanum lycopersicum Ethylene receptor 1 (ETR1)
Description
Ethylene Perception and Signal Transduction
ETR1 operates as a negative regulator of ethylene responses:
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Ethylene binding inactivates ETR1, derepressing downstream signaling .
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Interaction with RTE1/GR: The Golgi-localized RTE1 stabilizes ETR1 in its active (signaling) state, enhancing ethylene insensitivity .
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Copper dependence: Ethylene binding requires a copper ion coordinated by residues in the N-terminal domain .
Regulatory Partners
Mutational Studies
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L54F/V58I mutations (equivalent to Arabidopsis L39/V43): Reduce ethylene binding by 40–60%, prolonging fruit ripening without abolishing it .
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Overexpression of etr1-1: Confers dominant ethylene insensitivity, delaying petal senescence and fruit ripening in transgenic tomatoes .
Biophysical Interactions
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NOP-1 peptide binding: Inhibits ETR1 by occupying the GAF domain, preventing signal transduction .
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Subcellular localization: ETR1 localizes to the endoplasmic reticulum (ER) and Golgi, with RTE1 facilitating its membrane association .
Fruit Ripening Control
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Delayed ripening: Overexpression of recombinant etr1-1 under inducible promoters extends shelf life by 5–7 days .
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Hybrid breeding: etr1 mutants crossed with wild-type lines yield fruits with prolonged ripening and reduced spoilage .
Mechanistic Studies
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Signal transduction models: Recombinant ETR1 has clarified the roles of histidine kinase activity and RTE1 dependency in ethylene signaling .
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Peptide inhibitors: NOP-1 and similar peptides offer tools to dissect receptor activation pathways .
Challenges and Future Directions
Product Specs
Note: We will prioritize shipping the format currently in stock. However, if you have specific format requirements, please indicate them during order placement, and we will prepare the product accordingly.
Note: All protein shipments are standardly packaged with blue ice packs. If dry ice packaging is required, please inform us in advance as additional fees will apply.
Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. Lyophilized form exhibits a shelf life of 12 months at -20°C/-80°C.
