Flotillin 2 Antibody

Catalog no.

R32227

Size

0.1mg

Price

406 EUR

Get this product

Click here to buy Flotillin 2 Antibody at gentaur.com


Uniprot #

Q14254

Category

Antibody

Tested applications

WB, IHC-P

French translation

anticorps

Recognised antigen

Flotillin 2

Conjugation

Unconjugated

Purity

Antigen affinity

Clone

Polyclonal antibody

Localization

Cytoplasmic, membrane

Form

Antigen affinity purified

Clonality

Polyclonal (rabbit origin)

Host animal

Rabbit (Oryctolagus cuniculus)

Recommended dilutions

Western blot: 0.1-0.5ug/ml,IHC (Paraffin): 0.5-1ug/ml

Concentration

0.5mg/ml if reconstituted with 0.2ml sterile DI water

Notes

Optimal dilution of the Flotillin 2 antibody should be determined by the researcher.

Intented use

This Flotillin 2 antibodyis to be used only for research purposes and not for diagnostics..

Immunogen

Amino acids 169-344 of human Flotillin 2 were used as the immunogen for the Flotillin 2 antibody.

Properties

If you buy Antibodies supplied by NJS poly they should be stored frozen at - 24°C for long term storage and for short term at + 5°C.

Species reactivity

Human (Homo sapiens), Mouse (Mus musculus), Rat ; Due to limited knowledge and inability to test the antibody against all known species, we cannot guarantee that no other cross reactivity can occur.

Description

FLOT2 (Flotillin 2), also known as ESA1 or M17S1, may act as a scaffolding protein within caveolar membranes, functionally participating in formation of caveolae or caveolae-like vesicles. May be involved in epidermal cell adhesion and epidermal structure and function. [UniProt]

Storage

After reconstitution, the Flotillin 2 antibody may be kept for up to one month refrigerated at +4 degrees C.For long-term, aliquot and store at -20 deg. Celcius or lower. Cycles of freezing and thawing can denaturate the peptide chains of the antibodies and reduce their sensitivity and/or change their affinity. Prepare aliqotes in such a manner so that freeze-thaw cycles are minimized. Avoid repeated freezing and thawing.