ELISA
(enzyme-linked immunosorbent assay) technique is based on
the binding of allergen with specific antibodies and
colorimetric detection of allergen presence. Our ELISAs
provide sensitive,
accurate and reliable quantitave
determination of food allergens.
Milk
proteins
FA
00107/96
β-lactoglobulin ELISA Kit (96 wells)
FA
00107/48
β-lactoglobulin ELISA Kit (48 wells)
FA
00308/96
BSA ELISA Kit (96 wells)
FA
00308/48
BSA ELISA Kit (48 wells)
FA
00208/96
Casein ELISA Kit (96 wells)
FA
00208/48
Casein ELISA Kit (48 wells)
Mustard
FA
00508/96
Mustard ELISA Kit-specific (96 wells)
FA
00508/48
Mustard ELISA Kit-specific (48 wells)
FA
00710/96
Mustard ELISA Kit-total (96 wells)
FA
00710/48
Mustard ELISA Kit-total (48 wells)
Egg
FA
00408/96
Egg ELISA Kit – native (96 wells)
FA
00408/48
Egg ELISA Kit – native (48 wells)
Peanut
FA
01012/96
Peanut ELISA Kit (96 wells)
FA
01012/48
Peanut ELISA Kit (48 wells)
Allergens in foodstuff material are naturally occurring substances, primarily of protein nature, inciting in hypersensitive individuals inadequate response of immune system, which can result even in developing an anaphylactic shock. Foodstuff – incited allergies are subject to the specific genetic endowment of an individual; their incidence rate in adult population is 1.5 %, while in children is as high as 8 %. Of principal significance is the fact that there is no efficient therapy available for curing these allergies. The only solution remaining for preventing the development of clinical symptoms is the approach relying on absolute elimination of consuming the foodstuffs containing the respective allergen, though present even at threshold level.
Currently, prevailing among allergies occurring in human
population are those caused by
egg proteins,
contained in both white of egg and yolk.
3 % of
children in the age up to three years suffer from allergy
caused by proteins of cow milk. The most significant
allergen representing the group of whey proteins is /span>
b-lactoglobulin,
the protein being rather resistant against being cleaved by
proteases of the digestion tract. Due to this fact, it can
pass to human milk. Some other milk proteins exhibit
allergenic potential as well, like
bovine serum albumin (BSA) and
casein.
Prevalence of celery – incited allergy is very high as well
(ranging within 3 – 10 % in the population suffering from
foodstuff allergy). Moreover, the allergy to celery is
closely linked with a pollen allergy.
Incidence
rate of allergy to
mustard rreaches the level of 7 % share among foodstuff
allergies. However, the incidence and development of this
allergy is highly site–specific, being subject to the
particular geographical area and the diet pattern related to
this geographical aspect.