- Created on the 11 October, 2017.
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.
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.
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.
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- Full Name: Lysozyme ELISA Kit
- Sample Type: Food
- Sensitivity: 2.0 ppb