Human Advanced Glycation End Product (AGE) Protein

Advanced Glycation End Product (AGE)

Store at 2-8 °C for up to one month. Store at -80 °C for up to one year. Avoid repeated freeze/thaw cycles.

Advanced Glycation End Products (AGEs) are the result of a chain of chemical reactions after an initial glycation reaction. Glycation is accomplished by the Maillard reaction, which is a multistep process that begins with Schiff base formation between the amine and the carbonyl group on the sugar followed by rearrangement to form Amadori intermediates. AGEs affect nearly every type of cell and molecule in the body, and are thought to be one factor in aging and some age-related chronic diseases. They are also believed to play a causative role in the vascular complications of diabetes mellitus.

This product is the immunogen for the following antibodies: abx102967, abx131709

Prior to lyophilization: PBS, pH 7.4, containing 5% Trehalose.

Purified by salt co-precipitation and ion exchange chromatography.