CALM2 Human 135 a.a

Calmodulin-2 135 a.a. Human Recombinant
Cat. No.
BT2383
Source
Escherichia Coli.
Synonyms
CALM2, CAM2, CAMB, CAMII, PHKD2, calmodulin 2.
Appearance
Sterile Filtered clear solution.
Purity
Greater than 90% as determined by SDS-PAGE.
Usage
Prospec's products are furnished for LABORATORY RESEARCH USE ONLY. The product may not be used as drugs, agricultural or pesticidal products, food additives or household chemicals.
Shipped with Ice Packs
In Stock

Description

CALM2 Human Recombinant full length protein expressed in E.coli, containing 135 amino acids and having a Molecular Weight of approximately 16 kDa. 

Product Specs

Introduction
Calmodulin (CaM) is a calcium-binding protein found inside cells. It plays a crucial role in regulating various cellular processes by binding to and activating other proteins, particularly enzymes. For instance, it activates myosin light chain kinase, which is responsible for myosin phosphorylation. CaM is involved in activating enzymes such as cyclic nucleotide-dependent phosphodiesterase, calcineurin, ATPase, Myosin Light Chain Kinases, and CAM kinase.
Description
This product consists of the full-length CALM2 protein, derived from humans and produced in E. coli bacteria. The protein encompasses 135 amino acids and has an approximate molecular weight of 16 kDa.
Physical Appearance
A clear solution that has been sterilized by filtration.
Formulation
The CALM2 protein is supplied at a concentration of 1mg/ml in a solution containing 20mM HEPES-KOH at pH 7, 50mM NaCl, 1mM EDTA, and 1mM DTT.
Stability
For long-term storage, keep the vial at temperatures between -20°C and -80°C. Under these conditions, the protein remains stable for up to 12 months. Repeated freezing and thawing of the product should be avoided.
Purity
The purity of the protein is greater than 90%, as assessed by SDS-PAGE analysis.
Synonyms
CALM2, CAM2, CAMB, CAMII, PHKD2, calmodulin 2.
Source
Escherichia Coli.
Amino Acid Sequence
MADQLTEEQI AEFKEAFSLF DKDGDGTITT KELGTVMRSL GQNPTEAELQ DMINEVDADG NGTIDFPEFL TMMARKMKDT DSEEEIREAF RVFDKDGNGY ISAAELRHVM TNLGEKLTDE EVDEMIREAD IDGDGQ.

Product Science Overview

Structure and Function

Calmodulin-2 is composed of 135 amino acids and has a molecular weight of approximately 16 kDa . The protein contains four functional Ca²⁺-binding sites, known as EF-hands, which are crucial for its ability to bind calcium ions . These binding sites are located at the following amino acid positions:

  • aa 20-31
  • aa 56-67
  • aa 93-104
  • aa 129-140

Upon binding to Ca²⁺, calmodulin undergoes a conformational change that allows it to interact with and regulate a variety of target proteins and enzymes. Some of the key enzymes activated by calmodulin include:

  • Myosin Light Chain Kinase (MLCK)
  • Cyclic Nucleotide-Dependent Phosphodiesterase
  • Calcineurin
  • ATPase
  • CAM Kinase
Biological Significance

Calmodulin-2 is involved in numerous cellular processes, including muscle contraction, cell division, and signal transduction. It acts as an intracellular receptor for Ca²⁺ ions, translating calcium signals into cellular responses. This makes it a crucial component in the regulation of various physiological functions.

Recombinant Production

Recombinant human calmodulin-2 is typically expressed in Escherichia coli (E. coli) and purified for research and therapeutic applications . The recombinant protein is often tagged with a His•Tag sequence at the N-terminus to facilitate purification and detection . It is available in various forms, including full-length proteins and specific fragments, depending on the research requirements.

Applications

Recombinant calmodulin-2 is widely used in biochemical and biophysical studies to understand its interaction with target proteins and its role in cellular processes. It is also employed in drug discovery and development, particularly in the context of diseases where calcium signaling is disrupted.

Storage and Stability

Recombinant calmodulin-2 should be stored at -20°C to -80°C to maintain its stability. It is important to avoid repeated freeze-thaw cycles to prevent degradation . When stored properly, the protein remains stable for up to 12 months.

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