Recombinant Mouse Pancreatic secretory granule membrane major glycoprotein GP2 (Gp2)

STIHQGYGRPRNSSNLDLDCGSPDSPSSGICFDPCQNHTVLNDPTRSTENNDSSVAWCDDNLHGWYRFVGDGGVKMPETCVSVFRCHTSAPMWLSGSHPILGDGIVSHTACANWNENCCFWRSEVQVKACSEELGEYHVYKLQGTPECSLRYCTDPSTAPKNCEITCRPEEECVFQNNNWSCVCRQDLHVSDSQSLQPLLDCGDNEIKVKLDKCLLGGMGFKEEIIAYLNDRNCNGTMQDEPNNWVSMTSPVVANYCGNILEKNGTHAIYRNTLSLATDFIIRDFRVNVNFQCAYPLDMSVSLETALQPIVSSLTVDVDGAGEFNVKMALFQDQSYTNPYEGAEVLLPVESILYVGVLLNRGDTSRFKLLLTNCYATPSEDRHDPVKYFIIKNRCPNQRDSTINVRENGVSSESRFSVQMFMFAGNYDLVFLHCEVYLCDSTTEQCQPSCSTNRLRSSRPAIDYNRVLDLGPITKRSAQSSATSKGTPHTTGFLLAWPMFFLPVFLALLF

Functions as an intestinal M-cell transcytotic receptor specific of type-I-piliated bacteria that participates in the mucosal immune response toward these bacteria. At the apical membrane of M-cells it binds fimH, a protein of the bacteria type I pilus tip. Internalizes bound bacteria, like E.coli and S.typhimurium, from the lumen of the intestine and delivers them, through M-cells, to the underlying organized lymphoid follicles where they are captured by antigen-presenting dendritic cells to elicit a mucosal immune response.

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.

"Uptake through glycoprotein 2 of FimH (+) bacteria by M cells initiates mucosal immune response." Hase K., Kawano K., Nochi T., Pontes G.S., Fukuda S., Ebisawa M., Kadokura K., Tobe T., Fujimura Y., Kawano S., Yabashi A., Waguri S., Nakato G., Kimura S., Murakami T., Iimura M., Hamura K., Fukuoka S. Ohno H. Nature 462:226-230 (2009)

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.