Recombinant Pig Calcium-activated chloride channel regulator 1 (CLCA1), partial

DERLIQNIKDMVTKASPYLFEATEKRFYFKNVAILIPASWKAKPEYVKPKLETYKNADVVVTEPNPPENDGPYTEQMGNCGEKGEKIYFTPDFVAGKKVLQYGPQGRVFVHEWAHLRWGVFNEYNNEQKFYLSNKKEQPVICSAAIRGTNVLPQ

May be involved in mediating calcium-activated chloride conductance. May play critical roles in goblet cell metaplasia, mucus hypersecretion, cystic fibrosis and AHR. May be involved in the regulation of mucus production and/or secretion by goblet cells. Involved in the regulation of tissue inflammation in the innate immune response. May play a role as a tumor suppressor. Induces MUC5AC. Induces a cAMP-dependent chloride conductance possibly through effects on CFTR in colon carcinoma cells.

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.

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.

May be involved in mediating calcium-activated chloride conductance. May play critical roles in goblet cell metaplasia, mucus hypersecretion, cystic fibrosis and AHR. May be involved in the regulation of mucus production and/or secretion by goblet cells. Involved in the regulation of tissue inflammation in the innate immune response. May play a role as a tumor suppressor. Induces MUC5AC. Induces a cAMP-dependent chloride conductance possibly through effects on CFTR in colon carcinoma cells.

"pCLCA1 lacks inherent chloride channel activity in an epithelial colon carcinoma cell line." Loewen M.E., Bekar L.K., Walz W., Forsyth G.W., Gabriel S.E. Am. J. Physiol. 287:G33-G41 (2004)

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.