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Protamine Monoclonal Antibodies
Hup 1N, Hup 2B and Hup 1M monoclonal antibodies were generated in mice using the native protamine molecules and chromatin particles isolated from
mature human sperm as antigens. They are provided as affinity purified reagents. While these antibodies were generated using human protamine antigens, Hup 1N and Hup 2B recognize and bind to protamine molecules present in the sperm and spermatids of many mammals. Only Hup 1M is selective for human protamine (P1).
Note: None of these antibodies cross react with oligo-arginine or histone
Hup 1N: An IgG1 antibody that binds selectively to the protamine P1
molecules present in the sperm of a wide variety of mammalian species, including
human, Cynomologus monkey, Rhesus monkey, boar, bull, dog, mule deer,
ram, chinchilla, Rattus norvegicus, cotton rat, gerbil, mouse, and
Syrian hamster. Does not react well with protamine P1 from Voles
(Microtus sp.) or rabbits. The epitope has been localized to the amino terminus of the protein (first six amino acids).
Hup 2B: An IgG1 antibody that binds selectively to both the fully processed (mature) and precursor protamine P2 molecules isolated from a wide variety of mammals, including
human, mouse, Rattus species, Syrian hamster, and stallion. The epitope has been localized to the amino terminal segment of the fully processed P2 molecule.
Hup 1M: An IgG1 antibody that is highly specific and binds only to human protamine P1 molecules. Its epitope is not known.
Antibody Concentrations
Hup 1N and Hup 2B: 2.1 mg/ml in PBS, pH 7.4
Hup
1M: 1.3 mg/ml in PBS, pH 7.4
Volumes Provided
Hup 1N and Hup 2B: 150µg size contains 80 µl, 300 µg size contains 160µl
Hup 1M: 150µg size contains 130 µl, 300 µg size contains 260µl
Storage
These
antibodies should be stored at 4 °C if they are to be
used within a month after their arrival. Freeze aliquots at -20 °C if they need to be
stored for longer periods of time (up to 1 year). As with all antibodies, it is important to avoid subjecting the
antibodies to repeated cycles of freezing and thawing.
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