OVAL Rabbit Polyclonal Antibody

CAT#: R1101S

OVAL rabbit polyclonal antibody, Serum

Specifications

Product Data

• Applications: ID, IP, R
• Recommended Dilution: Immunoprecipitation: Precipitin titre not less than 1/16 when tested against an 1% solution of Chicken egg Albumin in agar-block immunodiffusion titration.
  In precipitating techniques as immunoelectrophoresis and Single and Double Radial Immunodiffusion (Mancini, Ouchterlony) to identify the presence of Chicken Ovalbumin or to determine its concentration. The presence of non-precipitating antibodies has not been assayed. This does not exclude the use of the antiserum in non-precipitating antibody binding techniques as ELISA and Western blotting if proper controls are included.
  
• Reactivities: Chicken
• Host: Rabbit
• Clonality: Polyclonal
• Immunogen: Highly purified egg albumin (MW 45,000) isolated from Chicken egg whites.
  Freund’s complete adjuvant is used in the first step of the immunization procedure.
• Specificity: Chicken Ovalbumin.
  A single precipitin line is obtained in Immunoelectrophoresis against 1% Chicken egg Albumin in PBS.
  In Double Radial Immunodiffusion of the antiserum against two fold dilutions of 1% Chicken egg Albumin in PBS and in the reverse arrangement of the Chicken egg Albumin solution against twofold dilutions of the antiserum, a singe precipitin line is obtained.
  Cross-reactivity: Inter-species cross-reactivity is a normal feature of antibodies to plasma proteins, since homologous proteins of different species frequently share antigenic determinants.
  Cross-reactivity of this antiSerum has not been tested in detail.
• Formulation: PBS, pH 7.2 without preservatives and foreign proteins
  State: Serum
  State: Lyophilized (Delipidated, heat inactivated) stable whole serum
• Reconstitution Method: Restore by adding 1.0 ml of sterile distilled water
• Conjugation: Unconjugated
• Storage: Store lyophilized at 2-8°C for 6 months or at -20°C long term.
  After reconstitution store the antibody undiluted at 2-8°C for one month
  or (in aliquots) at -20°C long term.
  Avoid repeated freezing and thawing.
• Stability: Shelf life: one year from despatch.
• Gene Name: ovalbumin (SERPINB14)
• Database Link:
  Entrez Gene 396058 Chicken
  UniProt ID P01012
• Background: Chicken Ovalbumin is the major protein in the "white" of the egg (and a favorite antigen in immunological research). Egg white contains a variety of proteins including ovalbumin, conalbumin, ovomucoid and lysozyme. It belongs to the serpin family and the Ov serpin subfamily. Ovalbumin can cause an allergic reaction in humans.
  Ovalbumin has been implicated in the development of the egg shell. Immunohistochemistry revealed that ovalbumin is found only in the mammillary bodies of decalcified shell, and is not distributed throughout the shell matrix. These results indicate that ovalbumin is present during the initial phase of shell formation and becomes incorporated into the protein matrix of the mammillary bodies. However, it is not yet clear whether ovalbumin at this site plays a specific role in shell mineralisation.
  Anti Ovalbumin Antibody recognizes ovalbumin that is the main protein found in egg white. Ovalbumin makes up 60-65% of the total protein. Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. The function of ovalbumin is unknown, although it is presumed to be a storage protein.
• Synonyms: SERPINB14, Egg albumin, Plakalbumin, Allergen Gal d II