Haptoglobin is a glycoprotein which is synthesized in the liver and circulates in the blood. Haptoglobin is produced typically by hepatocytes but also by other tissues: e.g. skin， lung， and kidney. It is a positive acute phase protein that binds free hemoglobin and removes it from the circulation to prevent kidney injury， and iron loss following hemolysis. The haptoglobin-hemoglobin complex is subsequently removed by the reticuloendothelial system （generally the spleen）. As the reticuloendothelial system removes the haptoglobin-hemoglobin complex from the body， haptoglobin levels are reduced in hemolytic anaemias. In the course of binding hemoglobin， haptoglobin sequesters the iron inside hemoglobin， preventing iron-utilizing bacteria from benefitting from hemolysis.
Haptoglobin consists of two ?- and two ?-chains， connected by disulfide bonds. Three major haptoglobin phenotypes are known to exist （Hp 1-1， Hp 2-1， and Hp 2-2）. Hp 1-1 is biologically the most effective in binding free hemoglobin and suppressing inflammatory responses associated with free hemoglobin. Hp 2-2 is biologically the least active， and Hp 2-1 is moderately active. Haptoglobin’s molecular mass ranges from 8-200 kDa.
Reduced levels can be seen in haemolysis and impaired liver function. High levels are a marker for acute or chronic inflammation. Ahaptoglobinemia or hypohaptoglobinemia are caused by mutations in the haptoglobin gene and/or its regulatory regions. Haptoglobin is also linked to diabetic nephropathy， the incidence of coronary artery disease in type 1 diabetes， Crohn’s disease， inflammatory disease behavior， primary sclerosing cholangitis， susceptibility to idiopathic Parkinson’s disease， and a reduced incidence of Plasmodium falciparum malaria.
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溶解建議
Sterile Filtered White lyophilized （freeze-dried） powder. Each mg was lyophilized with 1xPBS， 0.1% SDS and 1mM DTT. It is recommended to reconstitute the lyophilized Haptoglobin in sterile 18MΩ-cm H2O not less than 100ug/ml， which can then be further diluted to other aqueous solutions.
保存建議
Lyophilized Haptoglobin although stable at room temperature for 3 weeks， should be stored desiccated below -18℃. Upon reconstitution Haptoglobin should be stored at 4℃ between 2-7 days and for future use below -18℃.
For long term storage it is recommended to add a carrier protein （0.1% HSA or BSA）.
Please prevent freeze-thaw cycles.
