Pyrralin (Advanced Glycation End Product)Catalogue number: PYR010
This antibody is suitable for the detection of bound and free pyrraline in tissues and tissue extracts. Long-term incubation of proteins with glucose leads, through Schiff's base and Amadori rearrangement products, to the formation of advanced glycation end products (AGE) which are characterized by fluorescence, brown color and inter- and intra-molecular cross-linking. Recent immunological studies using anti-AGE antibodies demonstrated the presence of AGE in (i) human lens, (ii) renal proximal tubules in patients with diabetic nephropathy and chronic renal failure, (iii) atherosclerotic lesions of arterial walls, (iv) ß2-microglobulin of carpal tunnel amyloid fibril deposits in patients with hemodialysis-related amyloidosis and (v) brain tissues of patients with Alzheimer’s disease. Pyrraline is one of the main Maillard products, which are formed by the reaction of glucose with amino compounds at slightly acidic pH values.
Protein G affinity purified antibody from ascites in stabilized buffer, containing 50% Block Ace? (Casein-containing solution, Dainippon Co.) and 0.1% ProClin? (Rohm & Haas) as a preservative.
Purification Method: Protein G affinity purified antibody from ascites in stabilized buffer, containing 50% Block Ace? (Casein-containing solution, Dainippon Co.) and 0.1% ProClin? (Rohm & Haas) as a preservative.
Concentration: 0.25 mg/ml
Secondary Reagents: We recommend the use of BIOLOGO's Universal Staining System DAB (Art. No. DA005) or AEC (Art. No. AE005).
Incubation Time: 60 min at RT or 18 hr at 2-8°C
Working Concentration: (liquid conc.) ELISA 0.1-0.5 µg/ml; IHC 2 µg/ml
These antibodies are intended for in vitro research use only. They must not be used for clinical diagnostics and not for in vivo experiments in humans or animals.
1. Horiuchi S., Araki N., and Morino Y. (1991) Immunological approach to characterize advanced glycation end products of the Maillard reaction: Evidence for the presence of a common stucture. J. Biol. Chem. 266; 7329-7332. 2. Miyata S., and Monnier V. (1992): Immunohistochemical detection of advanced glycosylation end products in diabetic tissues using monoclonal antibody to pyrraline, J. Clin. Invest. 89(4) : 1102-1112. 3. Smith M.A., Taneda S., Richey P.L., Miyata S., Yan S.D., Stren D., Sayre L.M., Monnier V.M., Perry G. (1994): Advanced Maillard reaction end products are associated with Alzheimer disease pathology. Proc. Natl. Acad. Sci. USA91(12) : 5710-5714. 4. Odetti P., Angelini G., Dapino D., Zaccheo D., Garibaldi S., Dagna-Bricarelli F., Piombo G., Perry G., Smith M., Traverso N., Tabaton M..(1998): Early glycoxidation damage in brains from Down’s syndrome. Biochem. Biophys. Res. Commun. 243(3) : 849-851.
Pyrralin (Advanced Glycation End Product)