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indoor biotechnologies/LoTox™™ Natural Gal d 1 (LTN-GD1-1)/1/LTN-GD1-1

Allergen:nGal d 1 (Gallus domesticus allergen 1) Trypsin Inhibitor chicken egg
Unit:250µg
Source: Partially purified ovomucoid from chicken egg white
Mol. Wt:28 kD
Purification:

Ion exchange and size exclusion chromatography. Purity on silver stained SDS-PAGE >95%.

Concentration:

See product insert.

Formulation:

Preservative and carrier-free in endotoxin free phosphate buffered saline, pH 7.4. Filtered through 0.22µm filter.

Storage:Store at -20ºC
Notes:1. Ovomucoid runs anomalously on SDS-PAGE at 30-45 kDa (3).2. A LoTox™ product, Endotoxin < 0.03 EU/µg.
PDB:N/A
Product Resources:LoTox™ Natural Gal d 1 Certificate of Analysis
Allergens are provided for research and commercial use in vitro: not for human in vivo or therapeutic use.
References:
  1. Anet J, Back JF, Baker RS, Barnett D, Burley RW, Howden MEH. Allergens in the white and yolk of hen’s egg. A study of IgE binding by egg proteins. Int Arch Allergy Immunol 1985;77:364-371.
  2. Bernhisel-Broadbent J, Dintzis HM, Dintzis RZ, Sampson HA. Allergenicity and antigenicity of chicken egg ovomucoid (Gal d III) compared with ovalbumin (Gal d 1) in children with egg allergy and in mice.J Allergy Clin Immunol1994;93:1047-1059.
  3. Ebbehøj K, Dahl AM, Frøkiær H, Nørgaard A, Poulsen LK, Barkholt V. Purification of egg white allergens. Allergy 1995; 50(2):133-41.
  4. Besler M, Steinhart H, Paschke A. Allergenicity of Hen’s Egg-white Proteins: IgE-Binding of Native and Deglycosylated Ovomucoid. Food Agric Immunol 1997; 9:277-288.
  5. Jacobsen B, Hoffmann-Sommergruber K, Thordahl Have T, Foss N, Briza P, Oberhuber C, Radauer C, Alessandri S, Knulst AC, Fernandez-Rivas M, Barkholt V. The panel of egg allergens, Gal d 1-Gal d 5: Their improved purification and characterization. Mol Nutr Food Res 2008; 52 Suppl 2:S176-85.
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