Anti-Nicastrin/NCSTN Antibody Picoband®

Nicastrin, also known asNCSTN, is aproteinthat is a part of the gamma secretaseprotein complex. It is mapped to 1q23.2. This gene is not catalytically active, but instead promotes the maturation and proper trafficking of the other proteins in the gamma secretaseprotein complex, all of which undergo significant post-translational modificationbefore becoming active in the cell. NCSTN encodes a Type I transmembrane glycoprotein that is an integral component of the multimeric gamma-secretase complex.The encoded protein cleaves integral membrane proteins, including Notch receptors and beta-amyloid precursor protein, and may be a stabilizing cofactor required for gamma-secretase complex assembly.The cleavage of beta-amyloid precursor protein yields amyloid beta peptide, the main component of the neuritic plaque and the hallmark lesion in the brains of patients with Alzheimer's disease. Nicastrin has also been identified as a regulator of neprilysin, anenzymeinvolved in the degradation of amyloid beta fragment.

Amino Acid Metabolism, Amino Acids, Cancer, Metabolic Signaling Pathways, Metabolism, Neurology Process, Neuroscience, Neurotransmitter, Pathways and Processes

1. Entrez Gene: NCSTN nicastrin 2. Nagase T, Seki N, Ishikawa K, Ohira M, Kawarabayasi Y, Ohara O, Tanaka A, Kotani H, Miyajima N, Nomura N (October 1996) .Prediction of the coding sequences of unidentified human genes. VI. The coding sequences of 80 new genes (KIAA0201-KIAA0280) deduced by analysis of cDNA clones from cell line KG-1 and brain. DNA Res. 3 (5) : 321–9, 341–54. 3. Zhang YW, Luo WJ, Wang H, Lin P, Vetrivel KS, Liao F, Li F, Wong PC, Farquhar MG, Thinakaran G, Xu H (April 2005) .Nicastrin is critical for stability and trafficking but not association of other presenilin/gamma-secretase components.J. Biol. Chem. 280 (17) : 17020–6.

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 freezing and thawing.