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Lysozyme ELISA Kit

  • Created on the 11 October, 2017.

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. 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. The ELISA assay represents a highly sensitive procedure for determining the presence of lysozyme and lysozyme residues in cheese and wine food products.

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.

SENSITIVITY

The minimum detection sensitivity level of lysozyme residues using this lysozyme ELISA kit was 2.0 ppb. The standard assay range for this kit 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
  • Sensitivity: 2.0 ppb

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Your secretory IgA ELISA kit gave good results and I was also really impressed with how quickly we received it.

L. Johnston
PhD Student / University of Glasgow

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Dr. P. Anderson
Lecturer / University College London (UCL)

I am a first time user and found that your instruction manual was very easy to follow. The insulin ELISA kit performed well and I was happy with the results that were generated.

J. Thomas
Senior Technician / Addenbrooke’s Hospital

I carried out a pilot study comparing the performance of many ELISA kits from different suppliers and found your kits to be one of the better performers. We observed good linearity and tight replicates.

Dr. C. Davies
Lead Scientists / AstraZeneca

You are my first point of contact when I am looking to purchase ELISA kits. You have such an easy and simple system, yet it is very effective.

A. Shaw
Purchasing / University of Oxford