Store at -20°C to -80°C. Avoid multiple freeze/thaw cycles
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). Gal d 6 is the yolk glycoprotein YGP42, a fragment of VTG-1. The VTG-derived proteins are the major yolk components; cleavage of VTG-1 and VTG-2 in the yolk produces apolipovitellins and phosvitins, which are components of the waterinsoluble yolk granular lipoproteins. On the other hand, the C-terminal part of VTGs gives rise to yolk glycoproteins YGP40 and YGP42, which are major components of the yolk plasma.
Antigen Description
Recombinant Chicken Gal d 6 is produced by our Mammalian expression system and the target gene encoding Pro1628-Ser1912 is expressed with a 6His tag at the C-terminus.
Keywords
Minor vitellogenin; Gal d 6; Food allergies; Egg allergies
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