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AGE Protein

AGE Spezies: General Native > 90 % IP, SDS, ELISA, WB
Produktnummer ABIN1877203
  • Target Alle AGE Proteine anzeigen
    AGE (Advanced Glycation End Products (AGE))
    Protein-Typ
    Native
    Spezies
    • 1
    • 1
    General
    Wirt
    Bitte anfragen
    Applikation
    Immunoprecipitation (IP), SDS-PAGE (SDS), ELISA, Western Blotting (WB)
    Spezifität
    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
    Reinheit
    > 90 %
  • Kommentare

    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.

    Beschränkungen
    Nur für Forschungszwecke einsetzbar
  • Format
    Lyophilized
    Rekonstitution
    Reconstitute in sterile PBS, pH 7.2 - pH 7.4.
    Buffer
    Supplied as lyophilized form in 50 mM TRIS, 200 mM NaCl
    Handhabung
    Avoid repeated freeze/thaw cycles.
    Lagerung
    4 °C
    Informationen zur Lagerung
    Store at 2-8 °C for one month. Aliquot and store at -80 °C for 12 months.
  • Target
    AGE (Advanced Glycation End Products (AGE))
    Andere Bezeichnung
    Advanced Glycation End Product (AGE) (AGE Produkte)
    Synonyme
    RBP Protein, RNBP Protein, renin binding protein Protein, RENBP Protein
    Substanzklasse
    Chemical
    Hintergrund
    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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