LoTox™ Natural Gal d 2 (LTN-GD2-1)

Allergen: nGal d 2 (Gallus domesticus allergen 2), Albumin from chicken egg white

Unit: 250µg

Source: Partially purified ovalbumin from chicken egg white

Mol. Wt: 43 kD

Purification: Multi-step 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. Upper band is Ovalbumin dimer.
2. Endotoxin < 0.03 EU/µg.

PDB: 1OVA, 1JTI, 1UHG

Product Resources: LoTox™ Natural Gal d 2 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. 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 2008Nov;52Suppl2:S176-85.