Phaseolus vulgaris lectin P (PHA-P), E-subunit enhanced (C007B-248727)

Features Ultrapure qualityAgglutinates leucocytes and erythrocytesMixture of L and E subunitsSugar specificity: complex oligosaccharidesLyophilized powderProduct descriptionPhaseolus vulgaris lectin P or Phytohemagglutinin (PHA-P)is isolated from red kidney beans and purified by affinitychromatography. PHA-P is a mixture of isolectins containeningL (leucoagglutinin) and E (erythroagglutinin) subunits incompositions L1E3, L2E2, L3E1, E4.Thus PHA-P is the form of PHA before separation oferythroagglutinin and leucoagglutinin. PHA-P has amolecular weight of 128 kDa and specificity for complexoligosaccharides . PHA-P is not blood group specific and agglutinates human erythrocytes blood group 0 with alectin concentration of ≤4 μg/ml.Medicago’s PHA-P lectin is supplied as a white to lightpinkessentially salt-free lyophilized powder from 50 mMNH4HCO3, which evaporates during the lyophilizationprocedure. The purity of the lectin is determined by SDSPAGEgenerating one single band. ApplicationsLateral flow erythrocyte separationTypical subunit compositionTotal L subunit composition: 35-40%Total E subunit composition: 60-65%L4 0-10%L3E1 10-20%L2E2 15-25%L1E3 35-50%E4 10-20%Directions for useThe lectin may be reconstituted in a suitable buffer for yourapplication. Shipping and storageThe product is shipped at -20°C, however for over-the-daytransport it may be shipped at ambient temperature. Thelyophilized powder is stable for more than five years fromproduction date when stored below -20°C. After reconstitutionwith PBS, pH 7.4, the solution may be stored frozen in workingaliquots for up to 12 months.

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