Lysozyme C; 1,4-beta-N-acetylmuramidase C; Allergen Gal d IV; Gal d 4
> 95 % as determined by SDS-PAGE.
Reconstituted protein solution should be stored at ≤ -20°C.
PLEASE note that this product is intended for research use only; not for diagnostic or clinical use.
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). Lysozymes have primarily a bacteriolytic function; those in tissues and body fluids are associated with the monocyte-macrophage system and enhance the activity of immunoagents. Has bacteriolytic activity against M.luteus.
Recombinant Chicken Gal d 4 is produced by Mammalian expression system and the target gene encoding Lys19-Leu147 is expressed with a 6His tag at the C-terminus.
Allergen Gal d IV; Gal d 4; Food allergies; Egg allergies