Recombinant Human Claudin-18.2 (CLDN18.2), Fluorescent-VLPs (Active)

Product Specifications

Product Name Alternative

(CLDN18.2)

Abbreviation

Recombinant Human CLDN18.2 protein, Fluorescent-VLPs (Active)

Gene Name

CLDN18.2

UniProt

P56856-2

Expression Region

1-261aa

Organism

Homo sapiens (Human)

Target Sequence

MAVTACQGLGFVVSLIGIAGIIAATCMDQWSTQDLYNNPVTAVFNYQGLWRSCVRESSGFTECRGYFTLLGLPAMLQAVRALMIVGIVLGAIGLLVSIFALKCIRIGSMEDSAKANMTLTSGIMFIVSGLCAIAGVSVFANMLVTNFWMSTANMYTGMGGMVQTVQTRYTFGAALFVGWVAGGLTLIGGVMMCIACRGLAPEETNYKAVSYHASGHSVAYKPGGFKASTGFGSNTKNKKIYDGGARTEDEVQSYPSKHDYV

Tag

C-terminal mCherry-tagged

Type

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

Source

Mammalian cell

Field of Research

Signal Transduction

Relevance

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

Endotoxin

Less than 1.0 EU/μg 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 Human CLDN18.2 at 10 μg/mL can bind Anti-CLDN18.2 recombinant antibody (CSB-RA005505MA1HU), the EC50 is 5.115-8.534 ng/mL. The VLPs (CSB-MP3838) is negative control.

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm sterile 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°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.

Molecular Weight

52.3 kDa

References & Citations

"Claudin-18 is an early-stage marker of pancreatic carcinogenesis." Tanaka M., Shibahara J., Fukushima N., Shinozaki A., Umeda M., Ishikawa S., Kokudo N., Fukayama M. J Histochem Cytochem 59:942-952 (2011)

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.