β-連接素 鼠單克隆抗體

Beta-Catenin β-連接素 鼠單克隆抗體

廣州健侖生物科技有限公司

β-Catenin是一個(gè)分子量為92KDa的蛋白，正常情況下發(fā)現(xiàn)該蛋白位于膜下的細(xì)胞質(zhì)中，與E-Catenin的功能是有。當(dāng)該蛋白基因突變時(shí)導(dǎo)致該蛋白在細(xì)胞核中積累，在纖維瘤病病變，結(jié)腸直腸癌，大腸中β-Catenin可出現(xiàn)在病變細(xì)胞的細(xì)胞核中，有助于區(qū)別發(fā)生在這些位置上其它細(xì)胞病變。

我司還提供其它進(jìn)口或國(guó)產(chǎn)試劑盒：登革熱、瘧疾、流感、A鏈球菌、合胞病毒、腮病毒、乙腦、寨卡、黃熱病、基孔肯雅熱、克錐蟲(chóng)病、違禁品濫用、肺炎球菌、軍團(tuán)菌、化妝品檢測(cè)、食品安全檢測(cè)等試劑盒以及日本生研細(xì)菌分型診斷血清、德國(guó)SiFin診斷血清、丹麥SSI診斷血清等產(chǎn)品。

歡迎咨詢

歡迎咨詢

【產(chǎn)品介紹】

細(xì)胞定位：細(xì)胞核

克隆號(hào)：LN22

同型：IgG2b

適用組織：石蠟/冰凍

陽(yáng)性對(duì)照：扁桃體

抗原修復(fù)：熱修復(fù)（EDTA）

抗體孵育時(shí)間：30-60min

Beta-Catenin β-連接素 鼠單克隆抗體

科學(xué)應(yīng)用
酒用酵母是指含有大量能將糖類轉(zhuǎn)化為酒精的酵母等人工培養(yǎng)液，它與酵母的概念有所區(qū)別，酵母是指?jìng)€(gè)體的微生物酵母菌。
用于釀造酒用的酵母。多為釀酒酵母（Sac-charomyces cerevisiae）的不同品種。
酒類生產(chǎn)之所以使用酵母，特別是人工培養(yǎng)的酵母，其目的是為了調(diào)高出酒率。E．C．Hansen(1883）開(kāi)始分離培養(yǎng)酵母并將它用于釀造啤酒。丹麥Carlsberg釀造研究所的下面酵母是有名的。其它著名的啤酒酵母有德國(guó)的Saaz型下面酵母，英、日等國(guó)的上面酵母。細(xì)胞形態(tài)與其它培養(yǎng)酵母相同，為近球形的橢圓體，與野生酵母不同，啤酒酵母是啤酒生產(chǎn)上常用的典型的上面發(fā)酵酵母。
啤酒酵母在麥芽汁瓊脂培養(yǎng)基上菌落為乳白色，有光澤，平坦，邊緣整齊。無(wú)性繁殖以芽殖為主。能發(fā)酵葡萄糖、麥芽糖、半乳糖和蔗糖，不能發(fā)酵乳糖和蜜二糖。
按細(xì)胞長(zhǎng)與寬的比例，可將啤酒酵母分為三組：
（1）、細(xì)胞多為圓形、卵圓形或卵形（細(xì)胞長(zhǎng)/寬<2），主要用于酒精發(fā)酵、釀造飲料酒和面包生產(chǎn)。
（2）、細(xì)胞形狀以卵形和長(zhǎng)卵形為主，也有圓或短卵形細(xì)胞（細(xì)胞長(zhǎng)/寬≈2）。這類酵母主要用于釀造葡萄酒和果酒，也可用于啤酒、蒸餾酒和酵母生產(chǎn)。
（3）、細(xì)胞為長(zhǎng)圓形（細(xì)胞長(zhǎng)/寬>2）。這類酵母比較耐高滲透壓和高濃度鹽，適合于用甘蔗糖蜜為原料生產(chǎn)酒精。
除用于釀造啤酒、酒精及其他的飲料酒外，還可發(fā)酵面包。菌體維生素、蛋白質(zhì)含量高，可作食用、藥用和飼料酵母，還可以從其中提取細(xì)胞色素C、核酸、谷胱甘肽、凝血質(zhì)、輔酶A和三磷酸腺苷等。在維生素的微生物測(cè)定中，常用啤酒酵母測(cè)定生物素、泛酸、硫胺素、吡哆醇和肌醇等。

Beta-Catenin β-連接素 鼠單克隆抗體

我司還提供其它進(jìn)口或國(guó)產(chǎn)試劑盒：登革熱、瘧疾、流感、A鏈球菌、合胞病毒、腮病毒、乙腦、寨卡、黃熱病、基孔肯雅熱、克錐蟲(chóng)病、違禁品濫用、肺炎球菌、軍團(tuán)菌、化妝品檢測(cè)、食品安全檢測(cè)等試劑盒以及日本生研細(xì)菌分型診斷血清、德國(guó)SiFin診斷血清、丹麥SSI診斷血清等產(chǎn)品。

想了解更多的產(chǎn)品及服務(wù)請(qǐng)掃描下方二維碼：

【公司名稱】 廣州健侖生物科技有限公司
【市場(chǎng)部】    楊永漢

【】 
【騰訊  】 
【公司地址】 廣州清華科技園創(chuàng)新基地番禺石樓鎮(zhèn)創(chuàng)啟路63號(hào)二期2幢101-103室

Scientific application
Wine yeast refers to a large number of artificial broth containing a large amount of yeast that can convert sugars into alcohol. It differs from the concept of yeast, which is an individual microorganism yeast.
Yeast for brewing wine. Mostly Saccharomyces (Sac-charomyces cerevisiae) of different varieties.
The reason why the use of yeast production of alcohol, especially cultured yeast, the purpose is to increase the liquor rate. E. C. Hansen (1883) began isolating and culturing yeast and using it for brewing beer. The yeast below the Carlsberg Brewing Institute in Denmark is famous. Other famous brewer's yeast are German Saaz type yeast below, Britain, Japan and other countries above the yeast. Cell morphology and other c*ted yeast, nearly spherical oval body, and wild yeast, brewer's yeast beer yeast is commonly used in the production of the above.
The brewer's yeast colonies on a wort agar medium are milky white, shiny, flat and tidy. Asexual reproduction to bud-based. Can ferment glucose, maltose, galactose and sucrose, can not ferment lactose and melibiose.
According to the ratio of cell length and breadth, beer yeast can be divided into three groups:
(1) Cells are mostly round, oval or ovate (cell length / width <2), mainly used for alcohol fermentation, brewing wine and bread production.
(2) The cell shape is mainly oval and long ovoid, but also round or short oval cells (cell length / width ≈2). Such yeast is mainly used for making wine and fruit wine, but also for beer, distilled wine and yeast production.
(3) Cells are oblong (cell length / width> 2). These yeasts are more resistant to high osmotic pressure and high concentrations of salt and are suitable for producing alcohol from sugar cane molasses.
In addition to brewing beer, alcohol and other drinks, but also fermented bread. Cell vitamins, high protein content, can be used as edible, medicinal and feed yeast, but also can extract cytochrome C, nucleic acid, glutathione, clot, coenzyme A and adenosine triphosphate. In the determination of vitamins, biotin, pantothenic acid, thiamine, pyridoxine and inositol are commonly used in beer yeast assay.