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Home >> Antibodies >> aSMase Antibody / Smpd1 / Acid sphingomyelinase

aSMase Antibody / Smpd1 / Acid sphingomyelinase (RQ7204)

  Catalog No Formulation Size Price (USD)  
Image RQ7204 0.5mg/ml if reconstituted with 0.2ml sterile DI water 100 ug 419
Western blot testing of 1) rat liver, 2) rat kidney, 2) mouse liver and 4) mouse kidney tissue lysate with aSMase antibody. Predicted molecular weight ~70 kDa.
Availability 1-3 business days
Species Reactivity Mouse, Rat
Format Antigen affinity purified
Clonality Polyclonal (rabbit origin)
Isotype Rabbit IgG
Purity Antigen affinity purified
Buffer Lyophilized from 1X PBS with 2% Trehalose
UniProt Q04519
Applications Western blot : 0.5-1ug/ml
Direct ELISA : 0.1-0.5ug/ml
Limitations This aSMase antibody is available for research use only.
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Description

Sphingomyelin phosphodiesterase 1 (SMPD1), also known as acid sphingomyelinase (ASM or aSMase), is an enzyme that in humans is encoded by the SMPD1 gene. Enables acid sphingomyelin phosphodiesterase activity and zinc ion binding activity. Involved in ceramide biosynthetic process; positive regulation of apoptotic process; and response to ionizing radiation. Acts upstream of or within ceramide metabolic process; cholesterol metabolic process; and sphingomyelin catabolic process. Located in extracellular space. Is expressed in several structures, including alimentary system; integumental system; nervous system; sensory organ; and skeleton. Used to study Niemann-Pick disease. Human ortholog(s) of this gene implicated in Niemann-Pick disease; Niemann-Pick disease type A; and Niemann-Pick disease type B. Orthologous to human SMPD1 (sphingomyelin phosphodiesterase 1).

Application Notes

Optimal dilution of the aSMase antibody should be determined by the researcher.

Immunogen

Recombinant mouse protein (amino acids D204-M558) was used as the immunogen for the aSMase antibody.

Storage

After reconstitution, the aSMase antibody can be stored for up to one month at 4oC. For long-term, aliquot and store at -20oC. Avoid repeated freezing and thawing.

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