Skip to Content
Merck
All Photos(1)

Documents

L0770

Sigma-Aldrich

Lectin from Pisum sativum (pea)

FITC conjugate, lyophilized powder

Synonym(s):

Pisum sativum agglutinin, PSA

Sign Into View Organizational & Contract Pricing


About This Item

UNSPSC Code:
12352202
NACRES:
NA.32

conjugate

FITC conjugate

Quality Level

form

lyophilized powder

potency

<20 μg per mL agglutination activity

composition

Protein, ≥95% biuret

extent of labeling

2-4 mol FITC per mol protein (Lowry).

impurities

salt, free

storage temp.

−20°C

Looking for similar products? Visit Product Comparison Guide

General description

Lectin from Pisum sativum (pea) is a tetrameric glycoprotein of about 48 kDa. It is isolated from peas. Pisum sativum agglutinin is specific for α-D-glucose and α-D-mannose.

Application

Lectin from Pisum sativum (pea) has been used to determine acrosomal status and viability of spermatozoa and to assess sperm acrosome reaction (AR) patterns

Biochem/physiol Actions

Lectin from Pisum sativum (pea) possess anti-hepatoma effect and mitogenicity to lymphocytes, like concanavalin A (Con A).
PSA is not blood group specific, but has an affinity for terminal α-D-mannosyl residues. PSA is a mitogen similar to concanavalin A.

Preparation Note

Conjugates are prepared from affinity purified lectin.

Analysis Note

Agglutination activity is expressed in μg/ml and is determined from serial dilutions in phosphate buffered saline, pH 6.8, of a 1 mg/ml solution. This activity is the lowest concentration to agglutinate a 2% suspension of human erythrocytes after 1 hr incubation at 25 °C.

Pictograms

Health hazard

Signal Word

Danger

Hazard Statements

Precautionary Statements

Hazard Classifications

Resp. Sens. 1 - Skin Sens. 1

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)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

In vitro and in vivo comparison of egg yolk-based and soybean lecithin-based extenders for cryopreservation of bovine semen
Aires VA, et al.
Theriogenology, 60(2), 269-279 (2003)
Tácia Gomes Bergstein-Galan et al.
Theriogenology, 96, 69-75 (2017-05-24)
This study investigates the effect of time of storage of epididymides at room temperature and the addition of 20% of seminal plasma to the cryopreservation extender, on post thaw quality and fertility of ovine spermatozoa collected from the cauda epididymis.
Yi Zhou et al.
Nature communications, 13(1), 2906-2906 (2022-05-26)
There is evidence to suggest that the primary tumor induces the formation of a pre-metastatic niche in distal organs by stimulating the production of pro-metastatic factors. Given the fundamental role of the pre-metastatic niche in the development of metastases, interruption
The biological significance of phospholipase C beta 1 gene mutation in mouse sperm in the acrosome reaction, fertilization, and embryo development.
Choi D, et al.
Journal of Assisted Reproduction and Genetics, 18(5), 305-310 (2001)
Gediendson Ribeiro de Araujo et al.
Animal reproduction science, 163, 56-62 (2015-11-04)
We evaluated the capacity of ocelot and oncilla spermatozoa to bind to the perivitelline membranes (PVMs) of hen eggs in a sperm binding assay (S-PVM). In addition, a device that improves the standardization of the assay was developed. The number

Articles

Find the right lectin for your research with our lectin selection guide, organized by lectin source/species, carbohydrate specificity, blood group specificity, and more.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service