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Advanced Glycosylation End Product (AGE) Protéine Protein

AGE Origine: General Native > 90 % IP, SDS, ELISA, WB
N° du produit ABIN3209853
$1,800.00
Plus shipping costs $45.00
local_shipping Destination: Etats-Unis
Envoi sous 13 à 16 jours ouvrables
  • Nom de la protéine
    Type de proteíne
    Native
    Origine
    General
    Hôte
    Veuillez nous consulter SVP
    Application
    Immunoprecipitation (IP), SDS-PAGE (SDS), ELISA, Western Blotting (WB)
    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
    Pureté
    > 90 %
  • 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
  • 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.
  • Nom de la protéine
    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
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