Olfr747 Activators
Olfr747 belongs to the olfactory receptor (OR) family, specifically categorized as a G-protein coupled receptor (GPCR). These receptors are pivotal in the olfactory system, enabling the detection and discrimination of diverse odorant molecules. Olfr747's unique ligand-binding properties allow it to selectively interact with specific volatile compounds, contributing significantly to the olfactory system's ability to discern and identify various scents. The structure of Olfr747 is tailored to recognize certain molecular configurations, enabling it to respond to a distinct set of odorant molecules, each contributing to the rich tapestry of scents experienced by the olfactory system. The activation process of Olfr747 commences with the binding of an odorant molecule. This interaction is highly specific and initiates a cascade of biochemical events within the receptor. Upon binding of an appropriate ligand, Olfr747 undergoes a conformational change, essential for its activation. This structural change activates the associated G-protein, a critical step in the signal transduction pathway. The activated G-protein initiates a series of intracellular events, typically involving the production of second messengers like cyclic AMP (cAMP). These messengers play a vital role in amplifying the signal, leading to a cellular response that culminates in the transmission of a nerve impulse to the brain, perceived as a distinct smell.
The range of chemicals identified as activators of Olfr747, including methyl dihydrojasmonate, ethyl cinnamate, and cis-3-hexenyl acetate, highlights the receptor's ability to respond to a variety of odorants. This response illustrates the intricate nature of the olfactory system, where minor variations in molecular structure can activate different receptors, contributing to the nuanced perception of smells. The function of Olfr747 in detecting these odorant molecules emphasizes the complexity and precision of the olfactory system. It underscores the importance of GPCRs in sensory perception, particularly in converting external chemical signals into meaningful sensory experiences. This process is not only vital for the perception of our environment but also plays a significant role in behaviors, memories, and emotions associated with different scents.
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| Product Name | CAS # | Catalog # | QUANTITY | Price | Citations | RATING |
|---|---|---|---|---|---|---|
Hexyl acetate | 142-92-7 | sc-215149 sc-215149A | 25 ml 500 ml | $32.00 $57.00 | ||
Hexyl acetate, known for its fruity and floral odor, can activate Olfr747. Its binding to the receptor causes a conformational change, activating the G-protein and initiating signaling pathways responsible for the perception of sweet, fruity aromas. | ||||||
(±)-α-Terpinyl acetate | 80-26-2 | sc-233786 sc-233786A | 100 ml 500 ml | $34.00 $62.00 | ||
Alpha-terpinyl acetate, with a floral and herbal aroma, can activate Olfr747 through direct binding. Its interaction with the receptor induces a conformational change, leading to G-protein activation and signaling pathways important for the perception of herbal scents. | ||||||
2-Phenylethanol | 60-12-8 | sc-238198 | 250 ml | $69.00 | ||
2-Phenylethanol, possessing a rose-like scent, can activate Olfr747. Binding to the receptor induces a conformational change, leading to G-protein activation and subsequent signaling pathways for the perception of rose-like odors. | ||||||
Methyl Salicylate | 119-36-8 | sc-204802 sc-204802A | 250 ml 500 ml | $47.00 $70.00 | ||
Methyl salicylate, known for its wintergreen odor, can activate Olfr747 by direct interaction. Upon binding, it triggers a conformational change in the receptor, leading to G-protein mediated signaling pathways for the perception of minty scents. | ||||||
Ethyl butyrate | 105-54-4 | sc-214986 sc-214986A | 1 kg 4 kg | $100.00 $210.00 | ||
Ethyl butyrate, with a fruity and sweet odor, can activate Olfr747. Binding to the receptor induces a conformational change, activating the G-protein and leading to signaling pathways essential for the perception of fruity aromas. | ||||||