Thermo Fisher Scientific Pepsin Polyclonal Antibody

Applications

Tested Dilution

Publications

Western Blot (WB)

1:5,000-1:20,000

-

Immunohistochemistry (IHC)

1:2,000-1:10,000

-

ELISA (ELISA)

1:50:000-1:200,000

-

Immunoprecipitation (IP)

1:5,000-1:20,000

-

Product Specifications

Species Reactivity

Pig

Host/Isotype

Goat / IgG

Class

Polyclonal

Type

Antibody

Immunogen

Anti-Pepsin Antibody was produced by repeated immunizations with pork Pepsin protein isolated from swine stomach.

Conjugate

Unconjugated Unconjugated Unconjugated

Form

Lyophilized

Concentration

1 mg/mL

Purification

Ion-exchange chromatography

Storage buffer

0.02M potassium phosphate, pH 7.2, with 0.15M NaCl

Contains

0.01% sodium azide

Storage conditions

Store at 4°C short term. For long term storage, store at -20°C, avoiding freeze/thaw cycles.

Shipping conditions

Ambient (domestic); Wet ice (international)

Product Specific Information

Store vial at 4° C prior to restoration. For extended storage aliquot contents and freeze at -20° C or below. Avoid cycles of freezing and thawing. Centrifuge product if not completely clear after standing at room temperature. This product is stable for several weeks at 4° C as an undiluted liquid. Dilute only prior to immediate use.

Anti-PEPSIN is an IgG fraction antibody purified from monospecific antiserum by a multi-step process which includes delipidation, salt fractionation and ion exchange chromatography followed by extensive dialysis against the buffer stated above. Assay by immunoelectrophoresis resulted in a single precipitin arc against anti-Goat Serum as well as purified and partially purified Pepsin [Porcine Stomach]. Cross reactivity against Pepsin from other tissues and species may occur but have not been specifically determined.

Target Information

PGA5: Pepsinogen 5, group I (pepsinogen A). Pepsinogens are the inactive precursors of pepsin, the major acid protease found in the stomach. Pepsin is one of the main proteolytic enzymes secreted by the gastric mucosa. Pepsin consists of a single polypeptide chain and arises from its precursor, pepsinogen, by removal of a 41 amino acid segment from the N-terminus. Pepsinogen is synthesized in the stomach lining, and hydrochloric acid, also produced by the gastric mucosa, is necessary to convert the inactive enzyme and to maintain the optimum acidity (pH 1-3) for pepsin function. Pepsin is particularly effective in cleaving peptide bonds involving aromatic amino acids. Pepsin shows extremely broad specificity; although bonds involving phenylalanine and leucine are preferred, many others are also cleaved to some extent. PGA5 is a member of the subfamily A1 within the pepsin family and is the predominant endopeptidase in the gastric juice of vertebrates. PGA5 is inhibited by ovUS-1, a uterine serpin.

For Research Use Only. Not for use in diagnostic procedures. Not for resale without express authorization.