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CAS RN: | 产品编码: R0234
rGRFT-Biotin [for Manα(1-2)Man]
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Product Information
Product code: R0234
Product name: rGRFT-Biotin [for Manα(1-2)Man]
Quantity: 1 ml per vial (1 mg/1 ml: Lowry method)
Product form: Biotin-immobilized recombinant GRFT, Liquid
Buffer: Phosphate buffered saline [PBS] (-), pH7.4
Molecular Mass: >13 kDa
Preservative : None
Stabilizer: None
Description
The rGRFT is a carbohydrate-binding protein (Lectin) derived from Griffithsia sp. The rGRFT gene product is expressed in Escherichia coli. This lectin preferably binds to a [Manα(1-2)Man] glycan epitope.
Biotin is covalently linked to the protein surface. Resulting band shift caused by biotinylation is checked by SDS-PAGE. (Unbiotinylated band is mostly not observed.) The rGRFT -Biotin shows significant interaction with bovine RNase B possessing [Manα(1-2)Man] glycan epitopes by lectin-ELISA analysis. According to the lectin-blotting analysis, the rGRFT-Biotin specifically binds to α(1-2)Man-terminated bovine RNase B but not to unmannosylated glycoproteins such as human transferrin (hTF), asialo hTF and agalacto hTF.
Storage
Store at -20°C to -80°C. Avoid repetitive freezing and thawing. After thawing the product, it’s recommended to store at 2-10°C with an additional preservative (e.g., 0.02-0.05% [w/v] sodium azide).
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R0231 rLSL-N-Biotin [for Galβ(1-4)GlcNAc, poly LacNAc]
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R0233 rSRL-Biotin [for GlcNAcβ(1-2)Man, Galβ(1-3)GalNAc]
A2659 AOL-Biotin Conjugate
产品编码 | R0234 |
外观与形状(20°C) | 液体 |
储存温度 ![]() |
冷冻 (-20°C) |
应避免的情况 | 加热 |
Appearance | Colorless to Almost colorless clear liquid |
Concentration(Lowry method) | 0.9 to 1.5 mg/mL |
Molecular weight | 10 to 25 kDa |
Suitability for use in ELISA tests | min. 1.0 (1.0 micro g/mL, OD450) |
HS编码* | 3504.00-000 |
References
- Isolation and characterization of griffithsin, a novel HIV-inactivating protein, from the red alga Griffithsia sp
- Recombinant production of anti-HIV protein, griffithsin, by auto-induction in a fermentor culture
- Domain-swapped structure of the potent antiviral protein griffithsin and its mode of carbohydrate binding
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