Lactoferrin is a 78kD metal-binding single-chain glycoprotein found in milk and other exocrine secretions. It is the major protein component of human colostral whey, with concentrations as high as 6mg/ml. Since the human lactoferrin gene has been cloned, overexpression and large scale lactoferrin production are now possible. A great deal of structural information has been obtained about the lactoferrin molecule. It has been possible to relate this structural information to two striking in vitro properties of lactoferrin, its ability to bind a wide variety of metal ions with extremely high affinity, and its ability to bind to a number of different types of cells. Lactoferrin also has bacteriostatic properties in vitro, which have been thought to derive from its powerful sequestration of iron, but a small bacteriostatic peptide obtained from lactoferrin digestion is remote from the iron binding site in the intact molecule. Source: Lactoferrin from human Milk Applications: Suitable for use as a control in Lateral Flow. Other applications not tested. Recommended Dilution: Optimal dilutions to be determined by the researcher. Storage and Stability: May be stored at 4C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20C. Aliquots are stable for 6 months after receipt at -20C. 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.
Reinheit:
Purified
Formulierung:
Supplied as a liquid in PBS, BSA, 0.09% sodium azide.
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