Reconstitute the lyophilized antiserum by adding 1 mL sterile distilled water.
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.
Dilutions may be prepared by adding phosphate buffered saline (PBS, pH 7.2). Repeated thawing and freezing should be avoided. If a slight precipitation occurs upon storage, this should be removed by centrifugation. It will not affect the performance of the antiserum. Diluted antiserum should be stored at 4°C, not refrozen, and preferably used the same day.
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, ovomucoi and lysozyme. It belonds 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 mineralization.
For Research Use Only. Not for use in diagnostic procedures. Not for resale without express authorization.
Protein Aliases: Allergen Gal d II; clade (ovalbumin); Egg albumin; Gal d 2; member 14; Ovalbumin; Plakalbumin; serpin peptidase inhibitor; unnamed protein product
Gene Aliases: OVA; SERPINB14
UniProt ID: (Chicken) P01012
Entrez Gene ID: (Chicken) 396058
Molecular Function: protease inhibitor