Accéder au contenu
Merck
Toutes les photos(1)

Key Documents

L7634

Sigma-Aldrich

α-Lactose-Agarose

saline suspension

Synonyme(s) :

alpha-lactose resin

Se connecterpour consulter vos tarifs contractuels et ceux de votre entreprise/organisme
Toutes les photos(1)

About This Item

Numéro MDL:
MFCD00162027
Code UNSPSC :
41106500
Nomenclature NACRES :
NA.56

Source biologique

bovine milk

Niveau de qualité

200

Forme

saline suspension

Technique(s)

affinity chromatography: suitable

Matrice

6% beaded agarose

Activation de la matrice

divinyl sulfone

Fixation de matrice

hydroxyl

Espaceur de matrice

5 atoms

Capacité

6-25 mg/mL binding capacity (lectin from Arachis hypogaea)

Adéquation

suitable for chromatography

Température de stockage

2-8°C

Application

α-Lactose-agarose has been used:
  • in protein chromatography to purify galectins from lysed bacteria cells
  • to capture ricin based on lectin-carbohydrate affinity
  • to study microneme proteins and host-parasite cell surface receptors

α-lLactose-agarose is used in protein chromatography, affinity chromatography and carbohydrate matrices. α--Lactose-agarose has been used to study microneme proteins and host-parasite cell surface receptors.

Forme physique

Suspension in 0.15 M NaCl, 0.01 M sodium phosphate, pH 6.8, containing 0.02% sodium azide

Code de la classe de stockage

10 - Combustible liquids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

Déjà en possession de ce produit ?

Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

Christophe Dussouy et al.
Chemical biology & drug design, 96(4), 1123-1133 (2020-03-29)
Galectins play key roles in numerous biological processes. Their mode of action depends on their localization which can be extracellular, cytoplasmic, or nuclear and is partly mediated through interactions with β-galactose containing glycans. Galectins have emerged as novel therapeutic targets
C Allison Gray et al.
Proceedings of the National Academy of Sciences of the United States of America, 101(21), 7982-7987 (2004-05-19)
Secretions of the uterus support survival and growth of the conceptus (embryo/fetus and associated membranes) during pregnancy. Galectin-15, also known as OVGAL11 and a previously uncharacterized member of the galectin family of secreted beta-galactoside lectins containing a conserved carbohydrate recognition
Nadine Keller et al.
Infection and immunity, 72(8), 4791-4800 (2004-07-24)
Microneme proteins have been shown to play an important role in the early phase of host cell adhesion, by mediating the contact between the parasite and host cell surface receptors. In this study we have identified and characterized a lectin-like
E V Lourenço et al.
Glycobiology, 11(7), 541-547 (2001-07-12)
Host cell invasion by Toxoplasma gondii is a multistep process with one of the first steps being the apical release of micronemal proteins that interact with host receptors. We demonstrate here that micronemal protein 1 (MIC1) is a lactose-binding lectin.
C V Hughes et al.
Infection and immunity, 60(3), 1178-1186 (1992-03-01)
The gram-negative human oral bacterium Veillonella atypica PK1910 exhibits both lactose-inhibitable and lactose-noninhibitable coaggregations with certain human oral streptococci. A mild sonication procedure was used to obtain a veillonella surface protein preparation against which antisera were prepared. To characterize the
Afficher tous les articles scientifiques apparentés

Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..

Contacter notre Service technique