Active Immunoglobulin E (IgE)

IGHE; Immunoglobulin Heavy Constant Epsilon; Ig epsilon chain C region

  • Active Immunoglobulin E (IgE) Packages (Simulation)
  • Active Immunoglobulin E (IgE) Packages (Simulation)
  • APA545Hu01.jpg Figure. SDS-PAGE
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

ACTIVITY TEST of the Active Immunoglobulin E (IgE)

Immunoglobulin E (IgE) is one of the members the 5 classes of immunoglobulins (IgM, IgG, IgD, IgA, IgE).It is produced by plasma cells and accounts for less than 0.01% of the total immunoglobulin.IgE has a unique chemical structure and various physiological functions, such as type I hypersensitivity reactions, parasitic infections, autoimmune processes, and venom protection. Besides,Cluster of Differentiation 79B (CD79B) has been identified as an interactor of IgE, thus a functional binding ELISA assay was conducted to detect the interaction of recombinant human IgE and recombinant human CD79B.Briefly, IgE was diluted serially in PBS with 0.01% BSA (pH 7.4). Duplicate samples of 100 μl were then transferred to CD79B-coated microtiter wells and incubated for 1h at 37℃. Wells were washed with PBST and incubated for 1h with anti-IgE 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 human IgE and recombinant human CD79B was shown in Figure 1, the EC50 for this effect is 0.075ug/mL.

USAGE of the Active Immunoglobulin E (IgE)

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

STORAGE of the Active Immunoglobulin E (IgE)

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 Immunoglobulin E (IgE)

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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