SERPINE1 Antibody
SERPINE1 Antibody
Product Specifications
Product Name Alternative
SERPINE1, PAI1, PAI, PAI-1, PLANH1, serine (or cysteine) proteinase inhibitor, clade E (nexin, plasminogen activator inhibitor type 1), member 1, plasminogen activator inhibitor, type I, serpin peptidase inhibitor, clade E (nexin, plasminogen activator inhibitor type 1), member 1, plasminogen activator inhibitor-1
UniProt
P05121
Reactivity
Human
Immunogen
The immunogen for this antibody is: C-GFKIDDKGMAPALRH
Target
SERPINE1
Clonality
Polyclonal
Conjugation
Unconjugated
Field of Research
Metabolism Research, Signal Transduction
Purification
Purified from goat serum by ammonium sulphate precipitation followed by antigen affinity chromatography using the immunizing peptide.
Concentration
500 ug/mL
Form
Liquid
Storage Conditions
Maintain refrigerated at 2-8°C for up to 2 weeks. For long term storage store at -20°C in small aliquots to prevent freeze-thaw cycles.
Notes
For research use only.
Applications Notes
Peptide ELISA: antibody detection limit dilution 1:64000.Western Blot:Approx 48kDa band observed in Human Liver and HeLa lysates, while approx. 45kDa observed in lyates of cell lines A549 and HepG2 (calculated MW of 45.1kDa according to NP_000593.1) . The observed molecular weights correspond to earlier findings with different antibodies from other commercial sources. Recommended concentration: 0.1-0.3μg/mL.Immunohistochemistry:In paraffin embedded Human Placenta shows strong staining of cytotrophoblasts. Recommended concentration: 4-6μg/mL. A customer successfully used this product on Human Breast cancer.Enzyme immunoassay: Sandwich-type ELISA with increasing amount of recombinant PAI1 captured by a rabbit antibody. Recommended reporter concentration: 1.5-3μg/mL
Prediction Reactivity
Canine
Tested Applications
EIA, ELISA, IHC, WB
NCBI Accession Number
NP_000593.1
Host or Source
Goat
Preservative
Supplied at 0.5 mg/ml in Tris saline, 0.02% sodium azide, pH 7.3 with 0.5% bovine serum albumin. Aliquot and store at -20°C. Minimize freezing and thawing.
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