Recombinant Human Junctional adhesion molecule B (JAM2), partial

Product Specifications

Product Name Alternative

Junctional adhesion molecule 2 ; JAM-2Vascular endothelial junction-associated molecule ; VE-JAM; CD322

Abbreviation

Recombinant Human JAM2 protein, partial

Gene Name

JAM2

UniProt

P57087

Expression Region

29-238aa

Organism

Homo sapiens (Human)

Target Sequence

FSAPKDQQVVTAVEYQEAILACKTPKKTVSSRLEWKKLGRSVSFVYYQQTLQGDFKNRAEMIDFNIRIKNVTRSDAGKYRCEVSAPSEQGQNLEEDTVTLEVLVAPAVPSCEVPSSALSGTVVELRCQDKEGNPAPEYTWFKDGIRLLENPRLGSQSTNSSYTMNTKTGTLQFNTVSKLDTGEYSCEARNSVGYRRCPGKRMQVDDLNIS

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Cardiovascular

Relevance

May play a role in the processes of lymphocyte homing to secondary lymphoid organs.

Endotoxin

Not test

Purity

Greater than 90% 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.

Function

May play a role in the processes of lymphocyte homing to secondary lymphoid organs.

Molecular Weight

25.5 kDa

References & Citations

Vascular endothelial junction-associated molecule, a novel member of the immunoglobulin superfamily, is localized to intercellular boundaries of endothelial cells.Palmeri D., van Zante A., Huang C.-C., Hemmerich S., Rosen S.D.J. Biol. Chem. 275:19139-19145 (2000)

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.