Active Hepcidin (Hepc)

HAMP; HFE2B; PLTR; LEAP1; Hepcidin Antimicrobial Peptide; Liver-expressed antimicrobial peptide 1; Putative liver tumor regressor

  • Active Hepcidin (Hepc) Packages (Simulation)
  • Active Hepcidin (Hepc) Packages (Simulation)
  • APB979Ra01.jpg Under development, coming soon!
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

ACTIVITY TEST of the Active Hepcidin (Hepc)

Hepcidin (Hepc) is a regulator of iron metabolism.Hepcidin inhibits iron transport by binding to the iron export channel ferroportin which is located on the basolateral surface of gut enterocytes and the plasma membrane of reticuloendothelial cells (macrophages). Hepcidin ultimately breaks down the transporter protein in the lysosome. Inhibiting ferroportin prevents iron from being exported and the iron is sequestered in the cells. Besides, Lipocalin-2 (LCN2) has been identified as an interactor of Hepc, thus a functional binding ELISA assay was conducted to detect the interaction of recombinant rat Hepc and recombinant mouse LCN2. Briefly, Hepc was diluted serially in PBS with 0.01% BSA (pH 7.4). Duplicate samples of 100 μl were then transferred to LCN2-coated microtiter wells and incubated for 1h at 37℃. Wells were washed with PBST and incubated for 1h with anti-Hepc pAb, then aspirated and washed 3 times. After incubation with HRP labelled secondary antibody for 1h at 37℃, wells were aspirated and washed 5 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 450/630nm immediately. The binding activity of recombinant rat Hepc and recombinant mouse LCN2 was shown in Figure 1, the EC50 for this effect is 2.267µg/mL.

USAGE of the Active Hepcidin (Hepc)

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

STORAGE of the Active Hepcidin (Hepc)

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 Hepcidin (Hepc)

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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