Recombinant Mouse Cadherin-17 (Cdh17), partial

• Product Name Alternative:

  BILL-cadherin (Liver-intestine cadherin) (LI-cadherin) (P130)

• Abbreviation:

  Recombinant Mouse Cdh17 protein, partial

• Gene Name:

  Cdh17

• UniProt:

  Q9R100

• Expression Region:

  173-253aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  INDVMYFQIDSKTGAISLTPEGSQELDPVKNPSYNLVVSVKDMGGQSENSFSDTTYVDISIRENIWKAPEPVEIRENSTDP

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Cadherins are calcium-dependent cell adhesion proteins. They preferentially interact with themselves in a homophilic manner in connecting cells; cadherins may thus contribute to the sorting of heterogeneous cell types. LI-cadherin may have a role in the morphological organization of liver and intestine.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  13.1 kDa

• References & Citations:

  "Mechanisms involved in vitamin D mediated intestinal calcium absorption and in non-classical actions of vitamin D." Christakos S., Dhawan P., Ajibade D., Benn B.S., Feng J., Joshi S.S. J. Steroid Biochem. Mol. Biol. 121:183-187 (2010)

• Storage Conditions:

  The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Partial