Natural Cor a 9 榛子過敏原Cor a9
Natural Cor a 9 榛子過敏原Cor a9
| Allergen: | nCor a 9 (Corylus avellana allergen 9) |
| Unit: | 250μg |
| Source: | 11S globulin from hazelnut. |
| Mol. Wt: | Multiple subunits ranging from 30 to 59 kD |
| Purification: | Purified from hazelnut extract by multi-step HPLC. |
| Concentration: | See product insert. |
| Formulation: | Preservative 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) 11S globulins are synthesized as single peptide chain precursors that are cleaved post-translationally. (2) Solubility of Cor a 9 is dependent on the presence of at least 1M NaCl. |
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| Allergens are provided for research and commercial use in vitro: not for human in vivo or therapeutic use. | |
References: | |
1. Beyer K et al. Identification of an11S globulin as a major hazelnut food allergen in hazelnut-induced systemic reactions. J Allergy Clin Immunol. 2002;110(3):517-23. 2. Guo Fet al. Purification and crystallization of Cor a 9, a major hazelnut allergen. Acta Crystallogr Sect F Struct Biol Cryst Commun. 2009;65:42-6. 3. Masthoff LJ et al. Sensitization to Cor a 9 and Cor a 14 is highly specific for a hazelnut allergy with objective symptoms in Dutch children and adults. J Allergy Clin Immunol. 2013;132(2):393-9 | |
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