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Active Vimentin (VIM)

Active Vimentin (VIM)
Total

Product Summary

NO.:SBPB023Hu01

Purity:>97%

Applications:Cell culture, Activity Assays

Organism Species:Homo sapiens (Human)

    Number:

Details

Buffer Formulation20mM Tris, 150mM NaCl, pH8.0, containing 1mM EDTA, 1mM DTT, 0.01% SKL, 5% Trehalose and Proclin300.
TraitsFreeze-dried powder
Purity> 97%
Isoelectric Point5.2
ApplicationsCell culture; Activity Assays.
ACTIVITY TEST

Vimentin (VIM) is a type III intermediate filament (IF) protein that is expressed in mesenchymal cells.vimentin is the major cytoskeletal component of mesenchymal cells. Because of this, vimentin is often used as a marker of mesenchymally-derived cells or cells undergoing an epithelial-to-mesenchymal transition (EMT) during both normal development and metastatic progression. Besides, Keratin 20 (KRT20) has been identified as an interactor of VIM, thus a binding ELISA assay was conducted to detect the interaction of recombinant human VIM and recombinant human KRT20. Briefly, VIM were diluted serially in PBS, with 0.01% BSA (pH 7.4). Duplicate samples of 100μl then transferred to KRT20-coated microtiter wells and incubated for 2h at 37℃. Wells were washed with PBST and incubated for 1h with anti-VIM pAb, then aspirated and washed 3 times. After incubation with HRP labelled secondary antibody, wells were aspirated and washed 3 times. With the addition of substrate solution, wells were incubated 15-25 minutes at 37℃. Finally, add 50µl stop solution to the wells and read at 450nm immediately. The binding activity of VIM and KRT20 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

 

Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.

 

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.

 



Image


Figure. SDS-PAGE

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