Trypsin Inhibitor, Ovomucoid (Allergen Gal d I)

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. Conditions related to ovalbumin intolerance usually resolve once egg and egg based foods have been withdrawn from the patient's diet.\n\nApplications:\nSuitable for use in Western Blot and ELISA. Other applications not tested.\n\nRecommended Dilutions:\nWestern Blot: 1:1000-1:5000 (Chemiluminescence)\nELISA: 1:10,000-1:50,000 (using 50-100ng control antigen/well).\nOptimal dilutions to be determined by the researcher.\n\nStorage and Stability:\nLyophilized 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.

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