Peanut Allergen (Ara h 2)

£99.00

Prices from £99 (50μg ) –  For larger quantities, please contact us.

 

Product name: Ara h 2 (Allergen) – Peanut allergen

Product description: Recombinant Ara h 21 from Arachis hypogaea produced in Nicotiana benthamiana by Agrobacterium-mediated transient expression.

 

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Description

Product name: Ara h 2 (Allergen) – Peanut allergen

Product description: Recombinant Ara h 21 from Arachis hypogaea produced in Nicotiana benthamiana by Agrobacterium-mediated transient expression.

 

Description:

Host species: Nicotiana benthamiana

Native organism of product: Arachis hypogaea

Molecular weight: 19 kDa

Tag: C-terminal Strep-tag

Uses: For research use only. Examples include SDS-PAGE, Western Blot, functional assays.

Relevance: Ara h 2 (also known as Conglutin-7) is a seed storage protein from Arachis hypogaea and is known to be responsible for peanut allergy in humans. Ara h 2 is known to bind to IgE 2 and has been shown to act as a trypsin inhibitor.3

Specification:

Please see COA for a specific batch number.

Purity: >99 % as shown by SDS-PAGE.

Ara h 2: >99% SDS-PAGE

Figure 1: Reducing 4-20% SDS-PAGE analysis of 5 µg Ara h 2; product runs as a dimer.

Concentration: 0.5 mg/ml (analyzed by A280 measurement)

Aliquot size: 1 x 50 µg per tube

Biological activity: N/A

Endotoxin: Not tested.

Formulation: 20 mM Tris, 100 mM NaCl, pH 7.5

 

Storage

Shipped: Recombinant proteins are sterile-filtered and provided as lyophilized powder which are shipped at ambient temperature.

Stability & Storage: See COA for detailed storage instructions. Lyophilized materials are stable for up to twelve months from date of receipt at -70℃.

It is recommended that reconstituted protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.

Contact us for more information.

References:

  1. https://www.uniprot.org/uniprot/Q6PSU2
  2. Palmer, W.G, et al, Comparative potency of Ara h 1 and Ara h 2 in immunochemical and functional assays of allergenicity, 2005, Clinical Immunology, vol. 115, issue 3, 302-312
  3. Maleki, S.J, et al, The major peanut allergen, Ara h 2, functions as a trypsin inhibitor, and roasting enhances this function, 2003, Journal of Allergy and Clinical Immunology, vol. 112, issue 1, 190-195