LoTox™ Natural Gal d 2 (LTN-GD2-1)

Description
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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. A LoTox™ product, 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:
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. 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. Ebbehøj K, Dahl AM, Frøkiær H, Nørgaard A, Poulsen LK, Barkholt V. Purification of egg white allergens. Allergy 1995; 50(2):133-41. 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.