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Formulation | Lyophilized from 10mM sodium phosphate pH-7.5. |
Solubility | It is recommended to reconstitute the lyophilized procalcitonin sterile 18M-cm H2O at 100 ug/ml, which can then be further diluted to other aqueous solutions. |
Purity | Greater than 95.0% as determined by SDS-PAGE. |
Description | Procalcitonin Human Recombinant produced in E.Coli is a single, non-glycosylated, polypeptide chain containing 116 amino acids and having a molecular mass of 12.8 kDa.The Procalcitonin is purified by standard chromatographic techniques. |
Protein Background | Procalcitonin is a peptide hormone mainly produced by the C cells of the thyroid and certain endocrine cells of the lung. Under normal expression conditions, procalcitonin is immediately cleaved into three specific fragments, an N terminal residue, calcitonin and katacalcin. Levels of unprocessed procalcitonin rise significantly after bacterial infection, trauma or shock. |
Expression host | Escherichia Coli. |
Synonyms | Procalcitonin, PCT. |
Reagent Appearance | Sterile Filtered White lyophilized (freeze-dried) powder. |
Stability | Lyophilized procalcitonin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution procalcitonin should be stored at 4°C between 2-7 days and for future use below -18°C.For long term storage it is recommended to add a carrier protein (0.1% HSA or BSA).Please prevent freeze-thaw cycles. |
Amino acid sequence | APFRSALESS PADPATLSED EARLLLAALV QDYVQMKASE LEQEQEREGS SLDSPRSKRC GNLSTCMLGT YTQDFNKFHT FPQTAIGVGA PGKKRDMSSD LERDHRPHVS MPQNAN. |
Biological Activity | Human Procalcitonin was tested using Biomerieux reagents on the Min-Vidas. The assay was run at 80ng/ml with a typical recovery of 80 percent. |
References | Title:A sandwich assay for procalcitonin detection in POCT applications.Publication:Advanced Biomedical and Clinical Diagnostic Systems VII, edited by Anita Mahadevan-Jansen,Tuan Vo-Dinh, Warren S. Grundfest, Proc. of SPIE Vol. 7169, 716905© 2009 SPIE CCC code: 1605-7422/09/$18 doi: 10.1117/12.810265Link:http://144.206.159.178/ft/CONF/16425379/16425383.pdf |