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SAB5702551

Sigma-Aldrich

Anti-MAP Kinase- ERK1/ERK2 Antibody

rabbit monoclonal, 2Z8O1

Synonym(s):

ERK, ERK-2, ERK2, ERT1, MAPK2, P42MAPK, PRKM1, PRKM2, p38, p40, p41, p41mapk, p42-MAPK, 5594/5595

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About This Item

UNSPSC Code:
12352203
NACRES:
NA.46
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Product Name

Anti-ERK1/2 Antibody, clone 2Z8O1, Rabbit Monoclonal,

biological source

rabbit

Quality Level

100

material

colorless

clone

2Z8O1, monoclonal

form

liquid

species reactivity

rat, rat, human

concentration

0.25 mg/mL

technique(s)

immunofluorescence: 1:50 - 1:200
immunohistochemistry: 1:50 - 1:200
immunoprecipitation (IP): 1:50 - 1:200
western blot: 1:1000 - 1:2000

color

colorless

General description

This gene encodes a member of the MAP kinase family. MAP kinases, also known as extracellular signal-regulated kinases (ERKs), act as an integration point for multiple biochemical signals, and are involved in a wide variety of cellular processes such as proliferation, differentiation, transcription regulation and development. The activation of this kinase requires its phosphorylation by upstream kinases. Upon activation, this kinase translocates to the nucleus of the stimulated cells, where it phosphorylates nuclear targets. One study also suggests that this protein acts as a transcriptional repressor independent of its kinase activity. The encoded protein has been identified as a moonlighting protein based on its ability to perform mechanistically distinct functions. Two alternatively spliced transcript variants encoding the same protein, but differing in the UTRs, have been reported for this gene. [provided by RefSeq, Jan 2014]

Immunogen

PBS with 0.05% proclin300,0.05% BSA,50% glycerol,pH7.3.
Recombinant fusion protein containing a sequence corresponding to amino acids 180-360 of human ERK1/2 (P28482).

Application

WB, IHC, IF/ICC, IP

Pictograms

Exclamation markEnvironment
GHS07,GHS09

Signal Word

Warning

Hazard Statements

H317,H411

Hazard Classifications

Aquatic Chronic 2 - Skin Sens. 1

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

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    Evaluation and quantification of potent odorants of Greek virgin olive oils.
    Blekas G & Guth H.
    Developments in food science, 37, 419-427 (1995)
    Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.
    Buettner A & Schieberle P.
    Journal of Agricultural and Food Chemistry, 49(5), 2387-2394 (2001)
    Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
    Buettner A & Schieberle P.
    Journal of Agricultural and Food Chemistry, 49(3), 1358-1363 (2001)
    Philippe Renault et al.
    International journal of food microbiology, 207, 40-48 (2015-05-24)
    The aim of this work was to study ester formation and the aromatic impact of Torulaspora delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic fermentation of must. In order to evaluate the influence of the inoculation procedure
    Georgia Lytra et al.
    Food chemistry, 194, 196-200 (2015-10-17)
    Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic sensory
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    Protocols

    GC Analysis of Fermentation Compounds on a Packed Column (6.6% Carbowax® 20M on 80/120 Carbopack™ B AW)

    Separation of Acetone; Acetic acid; Propionic acid; Ethyl butyrate; Ethanol; Isoamyl acetate; Isobutyric acid; 3-Methyl-2-butanol; Methyl acetate; 1-Propanol; Acetal, ≥98%, FG; 2-Methyl-1-pentanol; Butyl acetate; Ethyl propionate; 3-Pentanol; 2-Pentanol, 98%; Ethyl isobutyrate; Isobutyl acetate; Acetaldehyde; Furfural; Butyric acid; Methanol; Ethyl acetate

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