Minor vitellogenin; Vitellogenin I; Gal d 6
> 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). 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.
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.
Minor vitellogenin; Gal d 6; Food allergies; Egg allergies