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Featuring:
Plus
quality reagents for:
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| Agarose bound* Pisum Sativum Agglutinin (PSA)
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Pisum sativum agglutinin is nearly identical in structure and
carbohydrate specificity to Lens culinaris agglutinin. The
lectin has specificity toward α-linked mannose-containing
oligosaccharides, with an N-acetylchitobiose-linked α-fucose
residue included in the receptor sequence. Calcium and
manganese ions are required for activity. PSA has been used to
fractionate cells, to isolate glycoproteins and glycopeptides, to
distinguish between normal and virally transformed cells, as a
T-cell mitogen, and as an inhibitor of allograft rejection.
Agarose bound* Pisum sativum agglutinin is prepared using our affinity-purified
lectins. Heat stable, cross-linked 4% agarose beads with
a molecular weight exclusion limit of about 2x107 daltons
are used as the solid-phase matrix to which the lectins are
covalently coupled. The attachment of the lectins to the beads
is carefully controlled to preserve lectin activity and minimize
conformational changes of the bound lectins that might result
in nonspecific ionic or hydrophobic interactions. The technique
we have developed to couple lectins to agarose beads inserts a
hydrophilic spacer arm between the lectin and the matrix.
This coupling method provides several advantages over the
traditional cyanogen bromide procedure:
Maximum carbohydrate binding activity of the coupled
lectins is retained
Linkage is stable over a range of pH values
Conjugated proteins are not leached off the beads by Tris or
other routinely used buffers
No residual charges are present after conjugation. This
minimizes non-specific binding to the matrix.
Our agarose bound lectins are supplied at a constant
concentration of lectin per ml of settled beads. The
concentration for each lectin is selected to achieve the highest
glycoconjugate binding capacity per mg of lectin present in
the beads. Each lot is tested for its binding capacity using
glycoproteins known to bind the lectin. This provides a
guideline for the user and assures the quality of our agarose
bound lectins.
Inhibiting/Eluting Sugar: mixture of 200 mM α-methylmannoside/200
mM α-methylglucoside
*3 mg lectin/ml gel
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