Recombinant Mouse Claudin-18 (Cldn18) -VLPs (Active)

Product Specifications

CAS Number

9000-83-3

Gene Name

Cldn18

UniProt

P56857

Expression Region

1-264aa of Isoform A2.1

Organism

Mus musculus

Target Sequence

MSVTACQGLGFVVSLIGFAGIIAATCMDQWSTQDLYNNPVTAVFNYQGLWRSCVRESSGFTECRGYFTLLGLPAMLQAVRALMIVGIVLGVIGILVSIFALKCIRIGSMDDSAKAKMTLTSGILFIISGICAIIGVSVFANMLVTNFWMSTANMYSGMGGMGGMVQTVQTRYTFGAALFVGWVAGGLTLIGGVMMCIACRGLTPDDSNFKAVSYHASGQNVAYRPGGFKASTGFGSNTRNKKIYDGGARTEDDEQSHPTKYDYV

Tag

N-terminal 6xHis-tagged (This tag can be tested only under denaturing conditions)

Source

Mammalian cell

Field of Research

Cancer

Assay Type

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

Relevance

"Claudin 18 is a novel negative regulator of bone resorption and osteoclast differentiation." Linares G.R., Brommage R., Powell D.R., XIng W., Chen S.T., Alshbool F.Z., Lau K.H., Wergedal J.E., Mohan S. J Bone Miner Res 27:1553-1565 (2012)

Endotoxin

Less than 1.0 EU/ug 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 Mouse Cldn18 at 5 μg/mL can bind Anti-CLDN18.2 recombinant antibody (CSB-RA005498A1HU), the EC50 is 6.115-11.01 ng/mL.

Length

Full Length of Isoform A2.1

Form

Lyophilized powder

Buffer

Lyophilized from a 0.2 μm 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℃. Solubilize for 60 minutes at room temperature with occasional gentle miXIng. Avoid vigorous shaking or vorteXIng.

Function

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

Molecular Weight

29.1 kDa

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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.