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Active Mannose Binding Lectin (MBL)

Active Mannose Binding Lectin (MBL) Active Mannose Binding Lectin (MBL)

Instruction Manual!

Product name: Active Mannose Binding Lectin (MBL)
Source:
Purity:> 97%
Buffer Formulation:20mM Tris, 150mM NaCl,pH8.0, containing 1mM EDTA, 1mM DTT, 0.01% SKL, 5% Trehalose and Proclin300.
Applications:Cell culture; Activity Assays; In vivo assays.
Storage:Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.
UOM:50ug/100ug/200ug/1mg/1g
  • Product No.ICB480Hu02
  • Organism SpeciesHomo sapiens (Human)Same name, Different species.

ACTIVITY TEST

MBL2 (Mannose-binding protein C) is a calcium-dependent lectin involved in innate immune defense, which binds mannose, fucose and N-acetylglucosamine on different microorganisms, therefore results in activation of the lectin pathway of the complement system. It has been proven that MASP-2 (Mannan-binding lectin serine protease 2) forms complexes with the pattern recognition molecules MBL2, triggers the activation of the complement system. Thus, a functional binding ELISA assay was constructed to detect the association of rhMBL2 with MASP2. Briefly, rhMBL2 were diluted serially in 10mM Tris-HCl, 1M NaCl, 5mM CaCl2, and 0.05%Triton X-100 (pH 7.4). Duplicate samples of 100uL were then transferred to MASP2-coated microtiter wells and incubated for 2h at 37oC. Wells were washed with PBST and incubated for 1h with anti-MBL2 mAb, then aspirated and washed 3 times. After incubation with HRP labeled secondary antibody, wells were aspirated and washed 3 times. With the addition of substrate solution , wells were incubated for 15-25 minutes at 37oC. Finally, add 50µL stop solution to the wells and read at 450nm immediately.
The binding activity of MBL2 with MASP2 was shown in Figure 1 and this effect was in a dose dependent manner.

USAGE

Reconstitute in 20mM Tris, 150mM NaCl (pH8.0) to a concentration of 0.1-1.0 mg/mL. Do not vortex.

STORAGE

STABILITY

The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

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