Active Apolipoprotein A1 (APOA1)

Apo-A1; ApoA-1 Milano; ProapoA-I; Proapolipoprotein A-I; Truncated apolipoprotein A-I

  • Active Apolipoprotein A1 (APOA1) Packages (Simulation)
  • Active Apolipoprotein A1 (APOA1) Packages (Simulation)
  • APA519Po01.jpg Figure. SDS-PAGE
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

ACTIVITY TEST of the Active Apolipoprotein A1 (APOA1)

Apolipoprotein A1 (APOA1) is the major protein component of HDL particles in plasma. It is a cofactor for lecithin cholesterolacyltransferase (LCAT) which is responsible for the formation of most plasma cholesteryl esters. ApoA1 was also isolated as a prostacyclin (PGI2) stabilizing factor, and thus may have an anticlotting effect. ApoA1 is often used as a biomarker for prediction of cardiovascular diseases. Besides, Plasminogen Activator, Urokinase (uPA) has been identified as an interactor of APOA1, thus a functional binding ELISA assay was conducted to detect the interaction of recombinant pig APOA1 and recombinant human uPA. Briefly, APOA1 were diluted serially in PBS, with 0.01% BSA (pH 7.4). Duplicate samples of 100 ul were then transferred to uPA-coated microtiter wells and incubated for 2h at 37℃. Wells were washed with PBST and incubated for 1h with anti-APOA1 pAb, then aspirated and washed 3 times. After incubation with HRP labelled secondary antibody, wells were aspirated and washed 3 times. With the addition of substrate solution , wells were incubated 15-25 minutes at 37℃. Finally, add 50 µL stop solution to the wells and read at 450/630 nm immediately. The binding activity of recombinant pig APOA1 and recombinant human uPA was shown in Figure 1, the EC50 for this effect was 0.03 ug/mL.

USAGE of the Active Apolipoprotein A1 (APOA1)

Reconstitute in 10mM PBS (pH7.4) to a concentration of 0.1-1.0 mg/mL. Do not vortex.

STORAGE of the Active Apolipoprotein A1 (APOA1)

Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.

STABILITY of the Active Apolipoprotein A1 (APOA1)

The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

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