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Sheep anti Human Fibrinogen polyclonal antibody

Cat no: CABT-L391


Supplier: Creative Diagnostics
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Sheep Anti-Human Fibrinogen polyclonal antibody for IEP, ELISA. Fibrinogen is an abundant plasma protein (5-10 uM) produced in the liver. The intact protein has a molecular weight of 340 kDa and is composed of 3 pairs of disulphide-bound polypeptide chains named A?, B? and ?. Fibrinogen is a triglobular protein consisting of a central E domain and terminal D domains. Proteolysis by thrombin results in release of Fibrinopeptide A (FPA, A?1-16) followed by Fibrinopeptide B (FPB, B?1-14) and the fibrin monomers that result polymerize in a half-overlap fashion to form insoluble fibrin fibrils. The chains of fibrin are referred to as ?, ? and ?, due to the removal of FPA and FPB. The polymerised fibrin is subsequently stabilized by the transglutaminase activated Factor XIII that forms amide linkages between ? chains and, to a lesser extent, ? chains of the fibrin molecules. Proteolysis of fibrinogen by plasmin initially liberates C-terminal residues from the A? chain to produce fragment X (intact D-E-D, which is still clottable). Fragment X is further degraded to non-clottable fragments Y (D-E) and D. Fragment Y can be digested into its constituent D and E fragments. Digestion of non-crosslinked fibrin with plasmin is very similar to the digestion of fibrinogen, which results in production of fragments D and E. Degradation of crosslinked fibrin by plasmin results in fragment DD (D-Dimer consisting of the D domains of 2 fibrin molecules crosslinked via the ? chains), fragment E (central E domain) as well as DDE in which fragment E is non-covalently associated with DD. For human crosslinked fibrin, the relative weights of the cleavage fragments produced are: 184 kDa for fragment DD, 92 kDa for D, 50 kDa for E, 1.54 kDa for FPA and 1.57 kDa for FPB.
Catalogue number: CABT-L391
Reactivities: Human
Hosts: Sheep
Applications: ELISA
Conjugates: Unconjugated
Gene: 2243
Target: FGA
Isotype: IgG
Clonality: Polyclonal
Storage temp: Store between -10 and -20°C. Product will become viscous but will not freeze. Avoid storage in frost-free freezers. Keep vial tightly capped. Allow product to warm to room temperature and gently mix before use.

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