L9267
Lectin from Lens culinaris (lentil)
lyophilized powder
Sinônimo(s):
Lens culinaris agglutinin, LcH
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About This Item
Código UNSPSC:
12352202
NACRES:
NA.32
Produtos recomendados
forma
lyophilized powder
Nível de qualidade
potência
<16 μg per mL agglutination activity
Impurezas
salt, free
temperatura de armazenamento
2-8°C
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Descrição geral
Lectins are proteins of plant origin, which have the ability to bind to certain neuronal surface glycoproteins and glycolipids. This ability of theirs helps them to be used as neuroanatomical tracers, as they are taken and transported in a retrograde or anterograde fashion.
Aplicação
Lectin from Lens culinaris (lentil) is used for size- or charge-based separation of proteins with the ANA. (Anisotropic Nanofilter Array: ANA).
Ações bioquímicas/fisiológicas
LcH is not blood group specific. It has an affinity for terminal α-D-mannosyl and α-D-glucosyl residues. LcH is comprised of two isomers, LcH-A (mol. wt. 49,000) and LcH-B (mol. wt. 49,000). LcH-A is mitogenic. Conjugates are prepared from purified lectin.
Qualidade
Contains two major bands on electrophoresis corresponding to isolectins LcH-A and LcH-B.
Nota de preparo
Highly purified by affinity chromatography.
Nota de análise
Agglutination activity is expressed in μg per mL and is determined from serial dilutions in phosphate buffered saline, pH 6.8, of a 1 mg per mL solution. This activity is the lowest concentration to agglutinate a 2% suspension of human erythrocytes after 1 hr incubation at 25 °C.
Código de classe de armazenamento
11 - Combustible Solids
Classe de risco de água (WGK)
WGK 3
Ponto de fulgor (°F)
Not applicable
Ponto de fulgor (°C)
Not applicable
Equipamento de proteção individual
Eyeshields, Gloves, type N95 (US)
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