Lens culinaris (LCA)

Lectins are derived from the extracts of plants, animals, viruses and microorganisms and are known to agglutinate red blood cells. These agglutinins can select cell types according to blood group activities utilizing sugar-binding mechanisms. ||Lectins form precipitates with glycoconjugates and are useful for identifying or separating oligosaccharides with identical sugar compositions such as galactose, mannose or glucose.||Biological Activity:|50-200ug/ml will agglutinate type O human erythrocytes. 2-5ug/ml will agglutinate neuraminidase treated cells.||Carbohydrate Specificity:|alpha-Mannose> alpha-Glucose, N-acetylglucosamine||Inhibitory Carbohydrate:|D-Mannose and D-Glucose. Fucose linked a(1,6) to core GlcNAc of N-linked glycopeptides to determine lectin activity.||Storage and Stability:|May be stored at 4°C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20°C. Aliquots are stable for 6 months after receipt at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.||Quality Control: |SDS-PAGE||Note: Addition of mM concentrations of Mn+2 and Ca+2 may be added to reconstitution buffer to enhance hemagglutination.