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Natural Gly m 5 大豆過(guò)敏原Gly m5

產(chǎn)品分類 > 食物過(guò)敏原 > Natural Gly m 5 大豆過(guò)敏原Gly m5

Natural Gly m 5 大豆過(guò)敏原Gly m5

產(chǎn)品貨號(hào)：NA-GM5-1
促銷： ￥8720.00
價(jià)格： ￥8720.00
分享到：
250ug
美國(guó)Indoor
Allergen:Natural Gly m 5 

Unit:250μg

Source:Beta-conglycinin from soybean.

Mol. Wt:Multiple subunits (see Note 1)

Purification:

Purified from soybean flour by multi-step HPLC. Purity > 95% by silver stained SDS-PAGE.

Concentration:See product insert. 

Formulation:

Preservative-free and carrier-free in 1M NaCl, PBS pH 7.40. Filtered through 0.22μm filter.

Storage:Store at -20oC. Avoid repeated freeze-thaw cycles.

Notes:(1) Conglycinin is composed of three subunits: α’ (76 kDa), α (72 kDa), and β (52 kDa).



Product Resources:Natural Gly m 5 Certificate of Analysis

For Research Use Only:  Not for Diagnostic or Therapeutic Use

An InBioTM product

References:

  1. Holzhauser T et al. Soybean (Glycine max) allergy in Europe: Gly m 5 (beta-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy. J Allergy Clin Immunol. 2009 Feb;123(2):452-8. 

  2. Ito K et al. IgE to Gly m 5 and Gly m 6 is associated with severe allergic reactions to soybean in Japanese children. J Allergy Clin Immunol. 2011 Sep;128(3):673-5.

  3. Zheng S et al. Three-dimensional structure of Gly m 5 (β-conglycinin) plays an important role in its stability and overall allergenicity. Food Chem. 2017 Nov 1;234:381-388.