| 產(chǎn)品編號(hào) | bs-8876R-AP |
| 英文名稱(chēng) | Rabbit Anti-Vibrio Parahemolyticus Polar flagellin B/D/AP Conjugated antibody |
| 中文名稱(chēng) | 堿性磷酸酶（AP）標(biāo)記的副溶血性弧菌菌體鞭毛蛋白抗體 |
| 別 名 | FLAB_VIBPA; Vibrio Parahemolyticus Polar flagellin B/D; flaB. |
| 規(guī)格價(jià)格 | 100ul/2980元 購(gòu)買(mǎi) 大包裝/詢(xún)價(jià) |
| 說(shuō) 明 書(shū) | 100ul |
| 研究領(lǐng)域 | 細(xì)菌及病毒 |
| 抗體來(lái)源 | Rabbit |
| 克隆類(lèi)型 | Polyclonal |
| 交叉反應(yīng) | |
| 產(chǎn)品應(yīng)用 | WB=1:50-200 IHC-P=1:50-200 IHC-F=1:50-200 ICC=1:50-200
not yet tested in other applications. optimal dilutions/concentrations should be determined by the end user. |
| 分 子 量 | 40kDa |
| 性 狀 | Lyophilized or Liquid |
| 濃 度 | 1mg/ml |
| 免 疫 原 | KLH conjugated synthetic peptide derived from Vibrio Parahemolyticus Polar flagellin B/D |
| 亞 型 | IgG |
| 純化方法 | affinity purified by Protein A |
| 儲(chǔ) 存 液 | 0.01M TBS(pH7.4) with 1% BSA, 0.03% Proclin300 and 50% Glycerol. |
| 保存條件 | Store at -20 °C for one year. Avoid repeated freeze/thaw cycles. The lyophilized antibody is stable at room temperature for at least one month and for greater than a year when kept at -20°C. When reconstituted in sterile pH 7.4 0.01M PBS or diluent of antibody the antibody is stable for at least two weeks at 2-4 °C. |
| 產(chǎn)品介紹 |
Function: Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella. FlaB/D is not essential for polar flagellar synthesis and swimming motility. Homopolymer of FlaB/D is not able to form a functional filament. Subunit: Heteropolymer of multiple flagellin subunits including FlaA, FlaB/D, FlaC, FlaE and FlaF. Subcellular Location: Secreted. Bacterial flagellum. Similarity: Belongs to the bacterial flagellin family. Database links: UniProtKB/Swiss-Prot: Q56702.2 Important Note: This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications. 副溶血性弧菌（Vibrio Parahemolyticus,VP）是一種嗜鹽性細(xì)菌。副溶血性弧菌食物中毒，是進(jìn)食含有該菌的食物所致，主要來(lái)自海產(chǎn)品，如墨魚(yú)、海魚(yú)、海蝦、海蟹、海蜇，以及含鹽分較高的腌制食品，如咸菜、腌肉等。本菌存活能力強(qiáng)，在抹布和砧板上能生存1個(gè)月以上，海水中可存活47天。臨床上以急性起病、腹痛、嘔吐、腹瀉及水樣便為主要癥狀。本病多在夏秋季發(fā)生于沿海地區(qū)，常造成集體發(fā)病。 |
