Recombinant Human RGS21 protein (His tag N-Terminus)

Supplementary information

This supplementary information is collated from multiple sources and compiled automatically.

RGS21 also known as Regulator of G-protein Signaling 21 plays an important role in the modulation of G-protein signaling. This protein weighs approximately 18 kilodaltons and is part of the RGS protein family. Expressed highly in the taste buds and the epithelium of the nasal cavity RGS21 impacts sensory functions. The structure of RGS21 supports its role in deactivating G-proteins by accelerating their intrinsic GTPase activity returning them quickly to their inactive state.

Biological function summary

RGS21 participates in the regulation of signal transduction pathways. By modulating G-protein signaling RGS21 greatly influences taste perception and olfactory response. It is not part of any major complex but interacts with other G-proteins to ensure efficient signal dampening. The protein ensures the signal duration and intensity remain under control preventing overstimulation.

Pathways

The interaction of RGS21 influences the GPCR (G-protein-coupled receptor) signaling pathways especially related to sensory functions like taste and smell. It plays a part in pathways involving gustducin a G-protein subunit involved in taste signaling. RGS21 regulates gustducin activity therefore it modulates the response to sweet bitter and umami stimuli. Without proper RGS21 function signaling in these sensory pathways might become prolonged affecting taste acuity and smell perception.

RGS21 has implications in sensory abnormalities and conditions like ageusia and anosmia which are the loss of taste and smell respectively. Dysregulation of RGS21 may impact gustducin and other related proteins disrupting the normal function of the taste and olfactory pathways. Research considers these sensory losses to involve improper RGS21-mediated signaling which could contribute without it being the sole cause of such disorders. Proper expression and function of RGS21 are necessary for maintaining the sensitivity and accuracy of taste and smell perception.