Recombinant Rat Cadherin-17 (Cdh17), partial (Active)

QEGKFSGPLKPMTFSIFEGQEPSQIIFQFKANPPAVTFELTGETDGIFKIEKDGLLYHTRVLDRETRAVHHLQLAALDSQGAIVDGPVPIIIEVKDINDNRPTFLQTKYEGSVRQNSRPGKPFMYVNATDLDDPATPNGQLFYQIVIQLPKINNVMYFQIDNKTGAISLTPEGSQVLDPIKNPYYNLVVSVKDMGGQNENSFSDTTSVDITVRENIWKAPEPVEIRENLTDPHPIKITQVQWNDPGAHYSLINKEKLPQFPFSIDQEGNIYVTQPLDREEKDSHVFFATAKDENGKPLAYPLEIRVKVIDINDNPPTCLSQVTVFEVQENEVLGSSIGIFAAHDMDEANNINSILKYRLVDQTPKVPSDELFLIDEYGGKVQLGKRSLKKQDSPQYNLTVEVSDIDFKTLCSLQVNVIDINDQIPIFERSDYGSKTLSEDTAIGSTILIIQATDDDEPFTGSSKILYKIVQGDTEGRLEVVTDPMTNTGYVKIRKPLDFETEPVTSIVFKAENPEPLVNGIEYNASSFASFELTVTDVNEVPVFPQQIFQANVSEDTAIGTKVGTVTARDPEGLTVSYSLKDNKRGWLKIDSVTGDIFSTAPLDRETESVYRVQVVATEVGGSSLSSTAYFHLVLMDVNDNPPRLAKDYTGLFFCHPLSAPGSLIFEATDDDQQSVRRPKFTFALGRESLQSDWEVSKINGTHARLSTKHTRFEEQVYDIPILINDGGQPPMEGIVSLSVTFCQCVDGSCFRPAGNQVGIPTVGM

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.

Measured by its binding ability in a functional ELISA. Immobilized Rat CDH17 at 2 μg/mL can bind Anti-CDH17 recombinant antibody (CSB-RA613267MA3HU) . The EC50 is 13.06-14.24 ng/mL.

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.

Liver-intestine cadherin: molecular cloning and characterization of a novel Ca (2+) -dependent cell adhesion molecule expressed in liver and intestine. Berndorff D., Gessner R., Kreft B., Schnoy N., Lajous-Petter A.-M., Loch N., Reutter W., Hortsch M., Tauber R. J. Cell Biol. 125:1353-1369 (1994)

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.