Natural Gly m 5 (NA-GM5-1)

Allergen:	Natural Gly m 5 (Glycine max allergen 5), soybean
Unit:	250µg
Source:	Beta-conglycinin from soybean.
Mol. Wt:	Multiple subunits (see Note 1)
Purification:	Purified from soybean flour by multi-step HPLC. Purity > 95% by silver stained SDS-PAGE.
Concentration:	See product insert.
Formulation:	Preservative-free and carrier-free in 1M NaCl, PBS pH 7.40. Filtered through 0.22µm filter.
Storage:	Store at -20ºC. Avoid repeated freeze-thaw cycles.
Notes:	(1) Conglycinin is composed of three subunits: α’ (76 kDa), α (72 kDa), and β (52 kDa).

Product Resources:	Natural Gly m 5 Certificate of Analysis
Allergens are provided for research and commercial use in vitro: not for human in vivo or therapeutic use. An InBio^TM product
References:
Holzhauser T et al. Soybean (Glycine max) allergy in Europe: Gly m 5 (beta-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy. J Allergy Clin Immunol. 2009 Feb;123(2):452-8. Ito K et al. IgE to Gly m 5 and Gly m 6 is associated with severe allergic reactions to soybean in Japanese children. J Allergy Clin Immunol. 2011 Sep;128(3):673-5. Zheng S et al. Three-dimensional structure of Gly m 5 (β-conglycinin) plays an important role in its stability and overall allergenicity. Food Chem. 2017 Nov 1;234:381-388.

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$625.00