Ovalbumin ELISA kit is a procedure intended for analysing quantitative levels of ovalbumin (OVA) residues in food (such as wine). This assay has a minimum analytical sensitivity limit of 4.0 ppb.
Ovalbumin (OVA) is the major protein that can be found in egg white, it makes up approx. 55% of the total protein. The ovalbumin protein of chickens has a molecular weight of 45 kDa, containing 385 amino acids and adopts a serpin-like structure. People who experience egg allergy are found to display a hypersensitivity to one or more of the proteins which are present in either the yolk or whites of chicken or hen’s eggs and this can result in causing an overreaction of the immune system. The proteins found in the egg white include: ovomucoid, ovalbumin, ovotransferrin and lssozyme, whilst the egg yolk proteins include: phosvitin, livetin and apovitillin.
Even a small amount of consumption of these proteins can lead to an allergic reaction. Symptoms are found to occur within a short period of time after exposure which is often within the digestive tract. Allergic people may experience difficulty in swallowing, vomiting, nausea, bloating and even diarrhoea. Usually the skin is can also be affected and results in itching, redness and hives. Other symptoms include: facial swelling, atopic dermatitis, respiratory symptoms (rhinitis or asthma) and in rare cases cardiac arrest may occur.
OVALBUMIN ELISA KIT CONENT
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: Coated with anti ovalbumin antibodies.
- Ovalbumin standards 1-5: Concentration 0, 25, 100, 250. 500 ppb.
- Conjugate (Anti-Ovalbumin-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.
The minimum detection sensitivity level of ovalbumin (OVA) residues using this ovalbumin ELISA kit was 4.0 ppb. The standard range for this assay is 25.0 – 500.0 ppb.
– Ovalabumin (OVA): ELISA
– Sensitivity: Limit of detection, LOD (4.0ppm), Limit of quantification, LOQ (25.0ppm)
– Specificity (Cross Reactivity): Egg White Protein (total) (75%), Conalbumin (< 0.2%), Lysozyme, Ovomucoid (< 0.02%), Bovine Gelatine, Fish, Isinglass, Non Fat Dry Milk, Fish Gelatine (0%).
– Intra-Assay Precision: 3 – 4%
– Inter-Assay Precision: 2 – 3%
– Linearity: 94 – 96%
– Recovery: After spiking wine samples with different amounts of ovalbumin, 95-115% recovery results were obtained.
- A suspension array immunoassay for the toxin simulant ovalbumin. J Immunoassay Immunochem. (2009) 30 (2): 119-34. Bhogal H.S., et al.
- Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white. Poult Sci. (2014) 93 (4): 1001-9. Abeyrathne E.D., et al.
- Thermally induced aggregates in mixtures of alpha-lactalbumin with ovalbumins from different avian species. J Agric Food Chem. (2001) 49 (5): 2511-7. Sun Y. and Hayakawa S.
- Antibodies with specificity for native and denatured forms of ovalbumin differ in reactivity between enzyme-linked immunosorbent assays. APMIS. (2015) 123 (2): 136-45. Holm B.E., et al.
- The development and standardization of an ELISA for ovalbumin determination in influenza vaccines. J Biol Stand. (1986) 14 (3): 223-30. Edevåg G., et al.
- Full Name: Ovalbumin ELISA Kit
- Sample Type: Food (Wine)
- Sensitivity: 4.0 ppb