Recombinant Mouse Claudin-18 (Cldn18) -VLPs (Active)

• CAS Number:

  9000-83-3

• Gene Name:

  Cldn18

• UniProt:

  P56857

• Expression Region:

  1-264aa of Isoform A2.1

• Organism:

  Mus musculus

• Target Sequence:

  MSVTACQGLGFVVSLIGFAGIIAATCMDQWSTQDLYNNPVTAVFNYQGLWRSCVRESSGFTECRGYFTLLGLPAMLQAVRALMIVGIVLGVIGILVSIFALKCIRIGSMDDSAKAKMTLTSGILFIISGICAIIGVSVFANMLVTNFWMSTANMYSGMGGMGGMVQTVQTRYTFGAALFVGWVAGGLTLIGGVMMCIACRGLTPDDSNFKAVSYHASGQNVAYRPGGFKASTGFGSNTRNKKIYDGGARTEDDEQSHPTKYDYV

• Tag:

  N-terminal 6xHis-tagged (This tag can be tested only under denaturing conditions)

• Source:

  Mammalian cell

• Field of Research:

  Cancer

• Assay Type:

  MP-VLP Transmembrane Protein & Active Protein & In Stock Protein

• Relevance:

  "Claudin 18 is a novel negative regulator of bone resorption and osteoclast differentiation." Linares G.R., Brommage R., Powell D.R., XIng W., Chen S.T., Alshbool F.Z., Lau K.H., Wergedal J.E., Mohan S. J Bone Miner Res 27:1553-1565 (2012)

• Endotoxin:

  Less than 1.0 EU/ug as determined by LAL method.

• Purity:

  The purity information is not available for VLPs proteins.

• Activity:

  Yes

• Bioactivity:

  Measured by its binding ability in a functional ELISA. Immobilized Mouse Cldn18 at 5 μg/mL can bind Anti-CLDN18.2 recombinant antibody (CSB-RA005498A1HU), the EC50 is 6.115-11.01 ng/mL.

• Length:

  Full Length of Isoform A2.1

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80℃. Solubilize for 60 minutes at room temperature with occasional gentle miXIng. Avoid vigorous shaking or vorteXIng.

• Function:

  Plays a major role in tight junction-specific obliteration of the intercellular space, through calcium-independent cell-adhesion activity.

• Molecular Weight:

  29.1 kDa

• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.