Lens culinaris (LCA) (HRP)

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.||Source:|Lentil Seed||Form: |Supplied as a liquid in 10mM HEPES, 150mM sodium chloride, 0.1mM Ions, 0.02% thimerosal. Labeled with horseradish peroxidase (HRP).||Concentration: |As Reported||Biological Activity: |As reported||Quality Control:|SDS-PAGE||Carbohydrate Specificity:|a Maannose>aGlucose, a-N-Acetylglucosamine||Inhibitory Carbohydrate:|D-Mannose and D-Glucose. Afucose linked a(1,6) to the core GlcNAc of N-linked glycopeptides is an important determinant for 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. Labeled with horseradish peroxidase (HRP). Sodium azide is a potent inhibitor of peroxidase and should not be added to HRP conjugates.