L9267
Lectin from Lens culinaris (lentil)
lyophilized powder
Synonym(s):
Lens culinaris agglutinin, LcH
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About This Item
UNSPSC Code:
12352202
NACRES:
NA.32
Recommended Products
form
lyophilized powder
Quality Level
potency
<16 μg per mL agglutination activity
impurities
salt, free
storage temp.
2-8°C
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General description
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.
Application
Lectin from Lens culinaris (lentil) is used for size- or charge-based separation of proteins with the ANA. (Anisotropic Nanofilter Array: ANA).
Biochem/physiol Actions
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.
Quality
Contains two major bands on electrophoresis corresponding to isolectins LcH-A and LcH-B.
Preparation Note
Highly purified by affinity chromatography.
Analysis Note
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.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Certificates of Analysis (COA)
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