85-1540-46　Ovalbumin, Egg White Protein, Total, Chicken control for Western blot 100ul　O9050-06

特徴

• Allergy to chicken egg or proteins is one of the more frequent causes of food hypersensitivity in infants and young children. Both IgG and IgA class antibodies may be detected. Ovalbuminintolerance has been implicated in a number of conditions affecting children. In particular, children with cystic fibrosis show elevated anti-ovalbumin antibodies. Ovalbumin antibodies havealso been noted in some forms of kidney disease. A relationship between food allergy and infantile autism has also been observed. Children with insulin-dependent diabetes mellitus show an enhanced immune response to both b-lactoglobulin and ovalbumin, a phenomenon that may be related to the development of the disease. Conditions related to ovalbumin intolerance usually resolve once egg and egg based foods have been withdrawn from the patient's diet. Intolerance to egg proteins could be due not only to the ovalbumin protein found in egg white but also to other major proteins present in the yolk. The major proteins of chicken eggs are: Ovalbumin (45kD, 54%), Conalbumin (13%, 80kD), Ovomucoid(11%, 28kD), Lysozyme (3.5%, 14kD), Globulins (G2, G3) (8.0%, mol wt?), Ovomucin (1.5%, mol wt?). Other protein components include, flavoprotein (0.8%), ovoglycoprotein (0.5%), ovomacroglobulin (0.5%), ovoinhibitor (0.l%) and avidin (0.05%). Egg allergies occur in about 0.5 percent of the population and in about 5 percent of children with allergies. Because influenza and yellow fever vaccines are both made in eggs, egg proteins (primarily ovalbumin) are present in the final product. Residual quantities of egg proteins found in the influenza vaccine (i.e., about 0.02-1.0 ug per dose) are sufficient to induce severe but rarely fatal hypersensitivity reactions in children with egg allergies.
• Applications:Suitable for use in Western Blot. Other applications not tested.
• Recommended Dilution:Western Blot: load 10ul/lane
• Note: SDS may crystallize in cold conditions. It should redissolve by warming before taking it from the stock. It should be heated once prior to loading on gels. If the product has been stored for several weeks, then it may be preferable to add 5ul of fresh 2x sample buffer per 10ul ofthe CEGW12-C solution prior to heating and loading on gels. This preparation is not biologically active. Optimal dilutions to be determined by the researcher.
• Storage and Stability:May be stored at 4°C for short-term only. Aliquot to avoid repeated freezing and thawing. Store at -20°C. Aliquots are stable for 6 months at -20°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.