Alpha Diagnostic International, Inc. Rat Anti-Ovalbumin IgG (total Ig's A+G+M) ELISA Kit, 96 tests, Quantitative 610-100-OGG

Rat Anti-Ovalbumin IgG (total Ig's A+G+M) ELISA Kit, 96 tests, Quantitative General Information Chicken egg is a major source of Ovalbumin (OVA) protein. A 386aa protein in chicken with an isoelectric point of 4.6, it is known to contain two potential N-glycosylation sites at Asn-292 and Asn-311, while a single carbohydrate chain is attached only on SpeciesReactivity Rat Form Stds=0-5000 ng/ml ; Sample=20 ul; Sensitivity= 60 ng/ml; 105 min assay; Quantitative, Ag-based Ab Assay, 96 tests Samples Serum. Plasma, Culture medium and other fluids may be adapted KitContents 1. Ovalbumin coated strip plate (8 wells x 12 strips) 610-1012. Rat anti-Ovalbumin IgG Std. A, (0 ng/ml), 0.2 ml 610-1023. Rat anti-Ovalbumin IgG Std. B, (100 ng/ml), 0.2 ml 610-1034. Rat anti-Ovalbumin IgG Std. C, (500 ng/ml), 0.2 ml 610-1045. Rat anti-Ovalbumin IgG Std. D, (1000 ng/ml), 0.2 ml 610-1056. Rat anti-Ovalbumin IgG Std. E, (2000 ng/ml), 0.2 ml 610-1067. Rat anti-Ovalbumin IgG Std. F, (5000 ng/ml), 0.2 ml 610-1078. HRP Conjugate Diluent, 12 ml HD-19. Sample Diluent (20X), 10 ml SD-2010. Wash Buffer (100X), 10 ml WB-10011. Anti-Rat IgG-HRP Conjugate (100x), 0.12 ml 610-11012. TMB Substrate, 12 ml 8009113. Stop solution, 12 ml 8010114. Instruction Manual M610-100-OGG SpCrossreactivity Chicken egg is a major source of Ovalbumin (OVA) protein. A 386aa protein in chicken with an isoelectric point of 4.6, it is known to contain two potential N-glycosylation sites at Asn-292 and Asn-311, while a single carbohydrate chain is attached only on the Asn-292 residue of the secreted genuine OVA. In SDS-PAGE under non-reducing conditions, OVA have an apparent molecular weight of 40,45,63 and 72kD, with the 45kD form as the main constituent. Under reducing conditions only a 45kD band is observed. Beside providing nutrition to yolk in egg its function is unknown, OVA belongs to serpin family of protease inhibitors.OVA is one of the major allergens in chicken egg white, and is the often cause of hypersensitivity reactions to food. It serves as a suitable model allergen for studying the relationship between structure and function, because the amino acid sequence and post-translational modifications of the protein are known.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 and rarely fatal hypersensitivity reactions in children with egg allergies. ADI has developed an ELISA kit detecting the anti-ovalbumin IgG antibodies in rat using polyclonal antibodies.ADI?s Rat anti-Ovalbumin ELISA provides is a rapid, specific and sensitive assay for measuring anti-Ovalbumin IgG in Rat serum. ..