Reconstituted protein solution should be stored at ≤ -20°C.
Introduction
Egg allergy accounts for one of the most prevalent food hypersensitivities in industrialized countries. The majority of the relevant egg allergens have been identified in the egg white: ovomucoid (Gal d 1), a Kazal-type serine protease inhibitor; ovoalbumin (Gal d 2), a serine protease inhibitor; ovotransferrin (Gal d 3); and the egg lysozyme (Gal d 4). Ovomucoid consists of three tandem domains, each homologous to pancreatic secretory trypsin inhibitor (Kazal) and each with an actual or putative reactive site for inhibition of serine proteinases.
Antigen Description
Recombinant Chicken Gal d 1 is produced by Mammalian expression system and the target gene encoding Ala25-Cys210 is expressed with a 6His tag at the C-terminus.
Keywords
Ovomucoid; Allergen Gal d I; Gal d 1; Food allergies; Egg allergies
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