Recombinant Human Prolactin Receptor

Prolactin is a pituitary hormone that plays a role in the stimulation of milk production, salt and water regulation, growth, development and reproduction. The primary step in its action is the binding to a specific membrane receptor (prolactin receptor) which belongs to the superfamily of class 1 cytokine receptors. Prolactin is a hormone involved in a range of significant functions including ion transport and osmoregulation, stimulation of milk, protein synthesis as well as the regulation of numerous reproductive functions. Prolactin exerts its influence on different cell types through a signal transduction pathway which begins with the binding of the hormone to a transmembrane Prolactin receptor. PRLR varies in size (short and long forms) with tissue source and species, from ca.40 kDa to 100 kDa. The PRL-R consists of at least 3 separate domains: an extracellular region with 5 cysteines which contains the prolactin binding site, a single transmembrane domain and a cytoplasmic region, the length of which appears to influence ligand binding and regulate cellular function.

Escherichia Coli.

The Prolactin Receptor was lyophilized from a concentrated (0.4mg/ml) solution with 0.0045mM NaHCO3.

ProSpec's products are furnished for LABORATORY RESEARCH USE ONLY. The product may not be used as drugs, agricultural or pesticidal products, food additives or household chemicals.

Activity is determined by the dose-dependant inhibition of Prolactin stimuled proliferation of Nb2 cells and by high affinity binding of ovine Prolactin and other lactogenic hormones in 1:1 molar ratio.

Lyophilized PRL-R although stable at room temperature for 1-2 weeks, should be stored desiccated below -18C or preferably even at -80C to prevent dimer formation. Upon reconstitution PRL-R should be stored sterile at 4C between 2-7 days and for future use below -18C. For long term storage at 4C it is recommended to add a carrier protein (0.1% HSA or BSA).
Please prevent freeze-thaw cycles as they cause oligomerization of the protein.