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Functional characterisation of G protein-coupled receptors

  • Romez Uddin
  • , John Simms
  • , David Poyner
    • Aston University

    Research output: Contribution to journalArticlepeer-review

    Abstract

    Characterisation of receptors can involve either assessment of their ability to bind ligands or measure receptor activation as a result of agonist or inverse agonist interactions. This review focuses on G protein-coupled receptors (GPCRs), examining techniques that can be applied to both receptors in membranes and after solubilisation. Radioligand binding remains a widely used technique, although there is increasing use of fluorescent ligands. These can be used in a variety of experimental designs, either directly monitoring ligand itself with techniques such as fluorescence polarisation or indirectly via resonance energy transfer (fluorescence/Forster resonance energy transfer, FRET and bioluminescence resonance energy transfer, BRET). Label free techniques such as isothermal titration calorimetry (ITC) and surface plasmon resonance (SPR) are also increasingly being used. For GPCRs, the main measure of receptor activation is to investigate the association of the G protein with the receptor. The chief assay measures the receptor-stimulated binding of GTP or a suitable analogue to the receptor. The direct association of the G protein with the receptor has been investigated via resonance energy techniques. These have also been used to measure ligand-induced conformational changes within the receptor; a variety of experimental techniques are available to incorporate suitable donors and acceptors within the receptor.

    Original languageEnglish
    Pages (from-to)213-220
    Number of pages8
    JournalMethods
    Volume147
    Early online date3 Mar 2018
    DOIs
    Publication statusPublished - 1 Sept 2018

    Funding

    This work was supported by the BBSRC [Grant no. BB/M007529/1 ].

    ASJC Scopus subject areas

    • Molecular Biology
    • General Biochemistry,Genetics and Molecular Biology

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