AGE Protéine

N° du produit ABIN1877203

Protéine Native AGE exprimée dans .

Aperçu rapide pour AGE Protéine (ABIN1877203)

Antigène: AGE (Advanced Glycation End Products (AGE))

Type de proteíne: Native

Origine: General

Hôte: Veuillez nous consulter SVP

Application: Immunoprecipitation (IP), SDS-PAGE (SDS), ELISA, Western Blotting (WB)

Pureté: > 90 %

Détail du produit

Specificité: An advanced glycation end-product (AGE) is the result of a chain of chemical reactions after an initial glycation reaction. Glycation is accomplished by the Maillard reaction, which is a multistep process that begins with Schiff base formation between the amine and the carbonyl group on the sugar followed by rearrangement to form Amadori intermediates. AGEs affect nearly every type of cell and molecule in the body, and are thought to be one factor in aging and some age-related chronic diseases. They are also believed to play a causative role in the vascular complications of diabetes mellitus

Information d'application

Commentaires:

The thermal stability is described by the loss rate of the target protein. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37 °C for 48h, and no obvious degradation and precipitation were observed. (Referring from China Biological Products Standard, which was calculated by the Arrhenius equation.) The loss of this protein is less than 5% within the expiration date under appropriate storage condition.

Restrictions: For Research Use only

Stockage

Format: Lyophilized

Reconstitution: Reconstitute in sterile PBS, pH 7.2 - pH 7.4.

Buffer: Supplied as lyophilized form in 50 mM TRIS, 200 mM NaCl

Conseil sur la manipulation: Avoid repeated freeze/thaw cycles.

Stock: 4 °C

Stockage commentaire: Store at 2-8 °C for one month. Aliquot and store at -80 °C for 12 months.

Détail du antigène

Antigène: AGE (Advanced Glycation End Products (AGE))

Autre désignation: Advanced Glycation End Product (AGE)

Classe de substances: Chemical

Sujet: An advanced glycation end-product (AGE) is the result of a chain of chemical reactions after an initial glycation reaction. Glycation is accomplished by the Maillard reaction, which is a multistep process that begins with Schiff base formation between the amine and the carbonyl group on the sugar followed by rearrangement to form Amadori intermediates. AGEs affect nearly every type of cell and molecule in the body, and are thought to be one factor in aging and some age-related chronic diseases. They are also believed to play a causative role in the vascular complications of diabetes mellitus