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Lysozyme ELISA Kit

INTENDED USE

Lysozyme ELISA kit is intended for detecting quantitative concentrations of lysozyme residues in food (such as wine or cheese products). This assay has a minimum analytical sensitivity limit of 2.0 ppb.

BACKGROUND

Lysozyme (1,4-β-N-acetylmuramidase) is an antimicrobial enzyme that is vital in the prevention of bacterial infections and it is produced by animals as part of the innate immune system. Reduced levels of lysozyme have also been linked to bronchopulmonary dysplasia in newborns. It is abundant in secretions such as saliva, mucus, tears and human milk. In humans, hen’s egg (also called Gallus gallus) provides a rich food source, where the proteins of the egg yolk display minor allergenicity and the egg white proteins are known to be allergenic.

The following lysozyme ELISA kit represents a highly sensitive procedure for determining the presence of lysozyme residues in cheese and wine food products. For an individual that is allergic, even small amounts of consumption of lysozyme can cause an allergic reactions and in some case could lead to severe anaphylactic shock. In addition to ovotransferrin, livetin, ovalbumin and ovomucoid, lysozyme represents a very important allergen.

LYSOZYME ELISA KIT CONTENT

All reagents supplied need to be stored at 2 °C – 8 °C, unopened reagents will retain reactivity until expiration date. Do not use reagents beyond this date.

  • Microtiter plate consisting of 12 strips with 8 breakable wells: Coated with anti-lysozyme antibodies.
  • Lysozyme standards 1-5: Concentration 0-250 ppb.
  • Conjugate (anti-lysozyme-peroxidase).
  • Substrate Solution (TMB).
  • Stop Solution (0.5 M H2SO4).
  • Extraction and sample dilution buffer (Tris)(10x).
  • Washing Solution (PBS + Tween 20), 10x concentrate.
  • Instruction Manual.

SENSITIVITY

The minimum detection sensitivity level of lysozyme residues using current lysozyme ELISA kit was 2.0 ppb. The standard range for this assay is 25.0 – 250.0 ppb.

REFERENCES

  1. Evaluation of the efficiency of enological procedures on lysozyme depletion in wine by an indirect ELISA method. J Agric Food Chem. (2014) 62 (26): 6247-53. Carstens C., et al.
  2. Development and validation of an enzyme-linked immunosorbent assay (ELISA) for quantification of lysozyme in cheese. J Agric Food Chem. (2010) 58 (1): 76-81. Schneider N., et al.
  3. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white. Poult Sci. (2014) 93 (4): 1001-9. Abeyrathne E.D., et al.
  4. Development of an ELISA for quantifying lysozyme in hen egg white. J Agric Food Chem. (2005) 53 (7): 2379-85. Vidal M.L., et al.
  5. Detection of hen’s egg white lysozyme in food: comparison between a sensitive hplc and a commercial ELISA method. Commun Agric Appl Biol Sci. (2007) 72 (1): 215-8. Kerkaert B. and De Meulenaer B.
  6. The antimicrobial peptide lysozyme is induced after multiple trauma. Mediators Inflamm. (2014) 2014: 303106. Klüter T., et al.

ADDITIONAL INFORMATION

  • Full Name: Lysozyme ELISA Kit
  • Sample Type: Food (Wine, Cheese)
  • Sensitivity: 2.0 ppb

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