Conalbumin, Chicken

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. Ovalbumin intolerance has been implicated in a number of conditions affecting children. In particular, children with cystic fibrosis show elevated anti-ovalbumin antibodies. Ovalbumin antibodies have also 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. 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 (54%), Conalbumin (13%), Ovomucoid(11%), Lysozyme (3.5%), Globulins (G2, G3) (8.0%), Ovomucin (1.5%). Conalbumin or transferrins are iron binding transport proteins which can bind two Fe(3+) ions in association with the binding of an anion, usually bicarbonate. It is responsible for the transport of iron from sites of absorption and heme degradation to those of storage and utilization. Transferrin has a bacteriostatic function. Its concentration in avian egg is the highest concentration of any transferrin in vivo. Transferrin in liver is regulated by the iron levels but not in the oviduct. These two forms of transferrin (liver and oviduct) differ only by their carbohydrate composition. Applications: Suitable for use in Western Blot and ELISA. Other applications not tested. Recommended Dilutions: ELISA: 1:10,000-1:50,000 Western Blot: 1:1000-1:5000 (ECL). Optimal dilutions to be determined by the researcher. Storage and Stability: Lyophilized powder may be stored at -20 degrees C. Stable for 12 months at -20 degrees C. Reconstitute with sterile PBS. Aliquot to avoid repeated freezing and thawing. Store at -20 degrees C. Reconstituted product is stable for 12 months at -20 degrees 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.