C4163
α-晶体 来源于牛眼晶状体
lyophilized powder
别名:
alpha-Crystallin
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关于此项目
Form:
lyophilized powder
Assay:
≥70% (biuret)
Biological source:
bovine eye (lens)
biological source
bovine eye (lens)
assay
≥70% (biuret)
form
lyophilized powder
technique(s)
cell culture | mammalian: suitable
storage temp.
−20°C
Quality Level
Gene Information
bovine ... CRYAA(281718), CRYAB(281719)
Application
α-晶状体蛋白是一种晶状体蛋白，含有两个同源亚基：αA- 和 αB-晶状体蛋白。α-晶状体蛋白表现出类似伴侣的活性，并在保持镜片透明度方面发挥重要作用。已经注意到，在大鼠的糖尿病条件下，α-晶状体蛋白的伴侣活性下降。研究表明，膳食抗氧化剂姜黄素可以防止这种分子伴侣活性的丢失。
Biochem/physiol Actions
α-晶状体蛋白是一种小型热休克蛋白，具有类似伴侣的活性，可防止蛋白质在体外聚集。α-晶状体蛋白基因中的点突变被认为是导致遗传性白内障发展的原因。
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
法规信息
监管及禁止进口产品
此项目有
Binding of Alpha-Crystallin to Cortical and Nuclear Lens Lipid Membranes Derived from a Single Lens.
Timsina, et al.
International Journal of Molecular Sciences, 23 (2023)
Laxman Mainali et al.
Current eye research, 46(2), 185-194 (2020-06-23)
Purpose/Aim: The amount of membrane-bound α-crystallin increases significantly with age and cataract formation, accompanied by a corresponding decline in the level of α-crystallin in the lens cytoplasm. The purpose of this research is to evaluate the binding affinity of α-crystallin
Raju Timsina et al.
Experimental eye research, 202, 108337-108337 (2020-11-01)
It is well-studied that the significant factor in cataract formation is the association of α-crystallin, a major eye lens protein, with the fiber cell plasma membrane of the eye lens. The fiber cell plasma membrane of the eye lens consists
Raju Timsina et al.
Experimental eye research, 206, 108544-108544 (2021-03-22)
The concentration of α-crystallin decreases in the eye lens cytoplasm, with a corresponding increase in membrane-bound α-crystallin during cataract formation. The eye lens's fiber cell plasma membrane consists of extremely high cholesterol (Chol) content, forming cholesterol bilayer domains (CBDs) within
Delay of diabetic cataract in rats by the antiglycating potential of cumin through modulation of α-crystallin chaperone activity.
Kumar PA., et al.
The Journal of Nutrition, 20, 553-562 (2009)
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