AGE Protein
AGE
Origin: General
Native
> 90 %
IP, SDS, ELISA, WB
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- Target See all AGE Proteins
- AGE (Advanced Glycation End Products (AGE))
- Protein Type
- Native
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Origin
- General
- Host
- Please inquire
- Application
- Immunoprecipitation (IP), SDS-PAGE (SDS), ELISA, Western Blotting (WB)
- Specificity
- An advanced glycation end-product (AGE) is the result of a chain of chemical reactions after an initial glycation reaction. Glycation is accomplished by the Maillard reaction, which is a multistep process that begins with Schiff base formation between the amine and the carbonyl group on the sugar followed by rearrangement to form Amadori intermediates. AGEs affect nearly every type of cell and molecule in the body, and are thought to be one factor in aging and some age-related chronic diseases. They are also believed to play a causative role in the vascular complications of diabetes mellitus
- Purity
- > 90 %
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- Comment
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The thermal stability is described by the loss rate of the target protein. 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. (Referring from China Biological Products Standard, which was calculated by the Arrhenius equation.) The loss of this protein is less than 5% within the expiration date under appropriate storage condition.
- Restrictions
- For Research Use only
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- Format
- Lyophilized
- Reconstitution
- Reconstitute in sterile PBS, pH 7.2 - pH 7.4.
- Buffer
- Supplied as lyophilized form in 50 mM TRIS, 200 mM NaCl
- Handling Advice
- Avoid repeated freeze/thaw cycles.
- Storage
- 4 °C
- Storage Comment
- Store at 2-8 °C for one month. Aliquot and store at -80 °C for 12 months.
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- Target
- AGE (Advanced Glycation End Products (AGE))
- Alternative Name
- Advanced Glycation End Product (AGE) (AGE Products)
- Synonyms
- RBP Protein, RNBP Protein, renin binding protein Protein, RENBP Protein
- Target Type
- Chemical
- Background
- An advanced glycation end-product (AGE) is the result of a chain of chemical reactions after an initial glycation reaction. Glycation is accomplished by the Maillard reaction, which is a multistep process that begins with Schiff base formation between the amine and the carbonyl group on the sugar followed by rearrangement to form Amadori intermediates. AGEs affect nearly every type of cell and molecule in the body, and are thought to be one factor in aging and some age-related chronic diseases. They are also believed to play a causative role in the vascular complications of diabetes mellitus
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