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SAB4200702

Sigma-Aldrich

Anti-Chicken Egg Albumin (Ovalbumin) antibody, Mouse monoclonal

clone OVA-14, purified from hybridoma cell culture

Synonym(s):

Albumin, Plakalbumin, chicken egg

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About This Item

UNSPSC Code:
12352203
NACRES:
NA.46

biological source

mouse

Quality Level

antibody form

purified immunoglobulin

antibody product type

primary antibodies

clone

OVA-14, monoclonal

form

buffered aqueous solution

mol wt

antigen 45 kDa

species reactivity

chicken, turkey

concentration

~1 mg/mL

technique(s)

competitive inhibition ELISA: suitable
dot blot: suitable
immunoblotting: suitable
indirect ELISA: 0.1-0.2 μg/mL using 10 μg/mL Albumin from chicken egg white (A5503) for coating.

isotype

IgG1

shipped in

dry ice

storage temp.

−20°C

target post-translational modification

unmodified

Gene Information

chicken ... Oval(396058)

General description

Anti-Chicken egg albumin (ovalbumin) antibody, Mouse monoclonal, (mouse IgG1 isotype) is derived from the hybridoma OVA-14 produced by the fusion of mouse myeloma cells and splenocytes from BALB/c mice immunized with purified chicken egg albumin. The product reacts with turkey egg albumin, but not with serum albumin of the following species: chicken, turkey, human, bovine, pig, donkey, goat, sheep, horse, dog, cat, guinea pig, rabbit, rat, mouse, and pigeon.
Ovalbumin (323-339) is the most abundant egg white protein surrounded by B-cell epitopes, which are bound by specific IgE antibodies. In addition, it also contains CD4+ T cell epitopes. Ovalbumin is a monomeric protein with a molecular mass of 45000Da.

Immunogen

purified Chicken Egg Albumin

Biochem/physiol Actions

Ovalbumin (OVA) peptide 323-339 mediates 25–35% of T-cell response to intact OVA in isolated BALB/c mouse. OVA 323-339 has been widely used to determine the characteristics of class II major histocompatibility complex (MHC)-peptide binding and T-cell activation.

Physical form

Solution in 0.01 M phosphate buffered saline pH 7.4, containing 15 mM sodium azide.

Storage and Stability

For continuous use, store at 2-8°C for up to one month. For extended storage, freeze in working aliquots. Repeated freezing and thawing is not recommended. If slight turbidity occurs upon prolonged storage, clarify the solution by centrifugation before use. Working dilution samples should be discarded if not used within 12 hours.

Other Notes

In order to obtain best results in different techniques and preparations we recommend determining optimal working concentration by titration test.

Disclaimer

Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.

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Storage Class

10 - Combustible liquids

flash_point_f

Not applicable

flash_point_c

Not applicable


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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D E Briles et al.
Infection and immunity, 68(2), 796-800 (2000-01-20)
Acquisition of pneumococci is generally from carriers rather than from infected individuals. Therefore, to induce herd immunity against Streptococcus pneumoniae it will be necessary to elicit protection against carriage. Capsular polysaccharide-protein conjugates, PspA, and PsaA are known to elicit some
Pathum Dhanapala et al.
Molecular immunology, 66(2), 375-383 (2015-05-13)
Hypersensitivity to the chicken egg is a widespread disorder mainly affecting 1-2% of children worldwide. It is the second most common food allergy in children, next to cow's milk allergy. Egg allergy is mainly caused by hypersensitivity to four allergens
The Complete Amino-Acid Sequence of Hen Ovalbumin
Nisbet AD, et al.
European Journal of Biochemistry, 115, 335-345 (1981)
Caubet JC. and Wang J .,
Pediatric Clinics of North America, 58, 427-43 (2011)
Caroline Montelius et al.
The British journal of nutrition, 106(6), 836-844 (2011-07-09)
Thylakoid membranes, derived from chloroplasts, have previously been shown to retard fat digestion and lower blood glucose levels after oral intake. The purpose of the present study was to investigate the effect of thylakoid membranes on the passage of methyl-glucose

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