Ovomucoid Antibody (OAAI00519)

Liquid PBS (pH 7.2) containing antibody stabilizer

Ovomucoid is isolated from chicken egg white. The precursor is a 210 aa secreted protein which consists of three homologous, tandem Kazal family inhibitory domains each homologous to pancreatic secretory trypsin inhibitor (Kazal) and each with an actual or putative reactive site for inhibition of serine proteinases. The major reactive site for bovine beta-trypsin is the Arg89-Ala peptide bond in the second domain. It causes an allergic reaction in Human. Allergy to chicken egg or proteins is one of the most frequent causes of food hypersensitivity in infants and young children. Both IgG and IgA class antibodies may be detected. Ovalbumin intolerance has been implicated in a number of conditions affecting children. In particular, children with cystic fibrosis show elevated anti-Ovalbumin antibodies.
Ovalbumin antibodies have also been noted in some forms of kidney disease. A relationship between food allergy and infantile autism has also been observed. Children with insulin-dependent diabetes mellitus show an enhanced immune response to both beta- actoglobulin and ovalbumin, a phenomenon that may be related to the development of the disease. Conditions related to ovalbumin intolerance usually resolve once egg and egg based foods have been withdrawn from the patient's diet. Intolerance to egg proteins could be due not only to the ovalbumin protein found in egg white but also to other major proteins present in the yolk. The major proteins of chicken eggs are: Ovalbumin (45 kda, 54%), Conalbumin (13%, 80 kda), Ovomucoid (11%, 28 kda), Lysozyme (3.5%, 14 kda), and other proteins.

Polyclonal

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