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℃.
Available Sizes
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