Lysozyme, Egg white, Chicken, Protein Control (Muramidase)

Product Overview

• Article Name: Lysozyme, Egg white, Chicken, Protein Control (Muramidase)
• Biozol Catalog Number: USB-L9200-05C
• Supplier Catalog Number: L9200-05C
• Alternative Catalog Number: USB-L9200-05C-100
• Manufacturer: US Biological
• Category: Molekularbiologie
• Application: ELISA

Product Description

Allergy to chicken egg or proteins is one of the more 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 b-lactoglobulin 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 Conditions related to ovalbumin intolerance usually resolve once egg and egg based foods have been withdrawn from the patients diet.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 (45kD, 54%), Conalbumin (13%, 80kD), Ovomucoid (11%, 28kD), Lysozyme (3.5%, 14kD), Globulins (G2, G3) (8.0%), Ovomucin (1.5%). Other protein components include, flavoprotein (0.8%), ovoglycoprotein (0.5%), ovomacroglobulin (0.5%), ovoinhibitor (0.1%) and avidin (0.05%). Lysozyme (Muramidase, Lysozyme c, Mucopeptide N-acetylmuramoylhydrolase) is a single chain polypeptide of 129 amino acids cross-linked with four disulfide bridges. It hydrolyzes b-1-4 linkages between N-acetylmuraminic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. The enzyme is often used for lysing bacterial cells by hydrolyzing the peptidoglycan present in the cell walls. Gram-positive cells are quite susceptible to this hydrolysis as their cell walls have a high proportion of peptidoglycan. Gram-negative bacteria are less susceptible due to the presence of an outer membrane and a lower proportion of peptidoglycan. However, these cells may be hydrolyzed more easily in the presence of EDTA. Enzyme Activity: ~50,000 Units/mg Optimum pH: 6.2 Isoelectric Point: 11.35 Applications: Suitable for use in ELISA. Suitable as a positive control for L9200-05B. Other applications not tested. Recommended Dilutions: Optimal dilutions to be determined by the researcher. Storage and Stability: Lyophilized and reconstituted products are stable for 6 months after receipt at -20C. Reconstitute with sterile 10mM Tris, pH 8.0. Aliquot to avoid repeated freezing and thawing. Store at -20C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.

Product Properties

• Molecular Weight: 14.3
• Purity: 95%, Chromatographically purified.
• Form: Supplied as a lyophilized powder from sodium acetate buffer. Reconstitute with 10mM Tris, pH 8.0 or other desired buffers.