Glycine Max lectin (SBA) (C09-0902-176)

Features Ultrapure qualityBinding specificity for N-acetyl-D-galactosamineSpecificity for blood group: A1 > A2 >> BLyophilized powderProduct descriptionGlycine max lectin is isolated from soy bean (Soy bean agglutinin, SBA) and purified by affinity chromatography. The molecular weight of the lectin is 120 kDa, it consists of four identical subunits of 30 kDa each and it displays carbohydrate binding specifity for N-acetyl-D-galactosamine and galactopyranosyl residues of glycoproteins (1).SBA has specificity for blood groups A1, A2 and B. The lectin interacts better with neuramidase-treated cells than with untreated cells. It has selective affinity for lymphocytes and human CD34+ hematopoietic stem cells. Immobilized conjugates of SBA are therefore important tools for removing T-cells in bone marrow transplantation.Medicago’s Glycine max lectin is supplied as a white to cream coloured lyophilized powder from a buffer containing 50 mM NH4HCO3, no preservatives are added. The material is made from a single production batch and is homogenous. It is not derived from any material of animal origin.ApplicationsStudies of SBA-binding normal and tumour cellsBlood group agglutinationGlycoprotein studiesCell agglutination studies Directions for useThe lectin may be reconstituted with 2 ml of deionized water before use. Spin the vial gently until full dissolution. Aggregation is thought to occur in the presence of high concentrations of 2-mercaptoethanol. The solution may be reconstituted in this buffer to desired working concentration. In absence of lactose the lectin will polymerize and storage at pH 8.6–8.8 causes precipitation.Shipping and storageThe product is shipped at -20°C however for over-the-day transport it may be shipped at ambient temperature. The lyophilized powder is stable for more than three years from production date when stored below -20°C. After reconstitution with deionized water, the solution may be stored frozen in working aliquots for up to 12 months. Related Document: https://ald-pub-files.oss-cn-shanghai.aliyuncs.com/aladdinsci/pdp/sds/1/G419180-SCI_30b1d962553b3c477bfb6e59224bac61.pdf.