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Recombinant Chlorocebus sabaeus Claudin (CLDN6) -VLPs (Active)

Product Specifications

Product Name Alternative

/

Abbreviation

Recombinant Chlorocebus sabaeus CLDN6 protein-VLPs (Active)

Gene Name

CLDN6

UniProt

A0A0D9SBX5

Expression Region

22-220aa

Organism

Chlorocebus sabaeus (Green monkey) (Cercopithecus sabaeus)

Target Sequence

LVSCALPMWKVTAFIGNSIVVAQVVWEGLWMSCVVQSTGQMQCKVYDSLLALPQDLQAARALCVIALLVALFGLLVYLAGAKCTTCVEEKDSKARLVLTSGIVFVISGVLTLIPVCWTAHAIIRDFYNPLVAEAQKRELGASLYLGWAASGLLLLGGGLLCCTCPSGGSRGPSHYMARYSTSAPAISRGPSEYPTKNYV

Tag

C-terminal 10xHis-tagged (This tag can be tested only under denaturing conditions)

Type

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

Source

Mammalian cell

Field of Research

Cancer

Relevance

Claudins function as major constituents of the tight junction complexes that regulate the permeability of epithelia.

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 Macaca fascicularis CLDN6 at 5 μg/mL can bind Anti-CLDN6/9 recombinant antibody (CSB-RA005508MA1HU) . The EC50 is 4.186-6.635 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

22.6 kDa

References & Citations

Warren W., Wilson R.K. Submitted to EMBL/GenBank/DDBJ databases (MAR-2014)

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.

Protein Length

Full Length of Mature Protein

Available Sizes

Curated Selection

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