Features 

• Ultrapure quality
• Agglutinates leucocytes and erythrocytes
• Mixture of L and E subunits
• Sugar specificity: complex oligosaccharides
• Lyophilized powder

Product description

Phaseolus vulgaris lectin P or Phytohemagglutinin (PHA-P) is isolated from red kidney beans and purified by affinity chromatography. The lectin consists of the two subunits lectins PHA-E (erythroagglutinin) and PHA-L (leucoagglutinin) (1) thus PHA-P is the form of PHA before separation of erythroagglutinin and leucoagglutinin. PHA-P has a molecular weight of 115 kDa and specificity for complex oligosaccharides (1). PHA-P is not blood group specific.

Medicago’s PHA-P lectin is supplied as a white to light pink lyophilized powder from a buffer containing 50 mM NH₄HCO₃. The purity of the lectin is determined by SDS-PAGE generating one single band at ???. PHA-P is available in vials containing 10 mg or 5 mg lyophilized powder and the product is to be used for laboratory work only.

Applications

• Lateral flow erythrocyte separation

Directions for use

The 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.

Shipping and storage

The 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.

Specifications

Appearance: White to light pink lyophilized powder or flocculate               

Source: Red kidney beans

Molecular weight: 115 kDa

Sugar specificity: Complex oligosaccharides

Activity: Agglutinates human erythrocytes

Microorganisms: < 100 CFU/g

Protein content: > 75 %, OD₂₈₀

Identity: SDS-PAGE, one major band

Shelf life: > Three years when stored at -20°

References

(1) Liener I. E., Sharon N., Goldstein I. J., (1986) The Lectins – Properties, Functions and Applications in Biology and Medicine.