OVAL Rabbit Polyclonal Antibody

CAT#: TA354626

Rabbit anti Ovalbumin Polyclonal Antibody

Product Images

WB: The highly purified Ovalbumin protein from chicken egg white was immunoblotted by Rabbit anti-Ovalbumin antibody at 1:500. An immunoreactive band is observed at ~45 kDa.

Specifications

Product Data

• Applications: WB
• Recommended Dilution: WB 0.1-1 µg/ml ELISA 0.01-0.1 µg/ml IP 2-5 µg/ml IHC 2-10 µg/ml FC 5-10 µg/ml
• Reactivities: Human
• Host: Rabbit
• Isotype: IgG
• Clonality: Polyclonal
• Immunogen: A synthetic peptide corresponding to the 181-200aa of chicken egg white Ovalbumin protein.
• Formulation: This affinity purified antibody is supplied in sterile Phosphate buffered saline (pH7.2) containing antibody stabilizer.
• Purification: The Rabbit IgG is purified by Epitope Affinity Purification
• Conjugation: Unconjugated
• Storage: Store at -20°C as received.
• Stability: Stable for 12 months from date of receipt.
• Predicted Protein Size: ~45 kDa
• Background: Ovalbumin is a major protein isolated from chicken egg white. It is a 386 aa secreted protein. Allergy to chicken egg or proteins is one of the most 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 β- actoglobulin 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 Conditions related to ovalbumin intolerance usually resolve once egg and egg based foods have been withdrawn from the patient's diet.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 (45 kda, 54%), Conalbumin (13%, 80 kda), Ovomucoid (11%, 28 kda), Lysozyme (3.5%, 14 kda), and other proteins.