Anti-Laminin/Lamc1/Lamc2/Lamc3 Antibody Picoband®

Laminins are major proteins in the basal lamina (one of the layers of the basement membrane), a protein network foundation for most cells and organs. Laminins form independent networks and are associated with type IV collagen networks via entactin, fibronectin, and perlecan. They are important and biologically active parts of the basal lamina, influencing cell differentiation, migration, and adhesion, as well as phenotype and survival. Laminins are trimeric proteins that contain an α-chain, a β-chain, and a γ-chain, found in five, four, and three genetic variants, respectively. Laminins critically contribute to cell attachment and differentiation, cell shape and movement, maintenance of tissue phenotype, and promotion of tissue survival.

Laminin subunit gamma-1; Laminin B2 chain; Laminin-1 subunit gamma; Laminin-10 subunit gamma; Laminin-11 subunit gamma; Laminin-2 subunit gamma; Laminin-3 subunit gamma; Laminin-4 subunit gamma; Laminin-6 subunit gamma; Laminin-7 subunit gamma; Laminin-8 subunit gamma; Laminin-9 subunit gamma; S-laminin subunit gamma; S-LAM gamma; Lamc1; Lamb-2, Lamc-1

Peptide mixture of laminin gamma1,2,3 (DLNKLNEIEGTLNKAKDEMK; MSELEERARQQRGHLHLLET; LQRKLSLLEQESQQQELQIQ) . Laminin gamma has only three subtypes of antibody to gamma1-3 reactive with all isoforms of laminin.

Binding to cells via a high affinity receptor, laminin is thought to mediate the attachment, migration and organization of cells into tissues during embryonic development by interacting with other extracellular matrix components.

1. Aumailley M et al. (2005) . A simplified laminin nomenclature. Matrix Biol. 24 (5) : 326–32. 2. Colognato H, Yurchenco P (2000) . Form and function: the laminin family of heterotrimers.Dev. Dyn. 218 (2) : 213–34. 3. Timpl R et al. (1979) . Laminin – a glycoprotein from basement membranes. J Biol Chem 254 (19) : 9933–7.

Store at -20°C for one year from date of receipt. After reconstitution, at 4°C for one month. It can also be aliquotted and stored frozen at -20°C for six months. Avoid repeated freeze-thaw cycles.