Alpha-lactalbumin of milk, IgG (f76G)1400
Alpha-lactalbumin is a monomeric globular calcium-binding protein that makes up about 25% of serum proteins and 5% of milk proteins. It plays an important role in regulating lactose synthesis in the mammary gland. The structure of bovine alpha-lactalbumin has 72% similarity to the human protein and possesses antibacterial and immunostimulatory properties.
FEIA (Fluorescence Enzyme Immunoassay) – a fluorescent enzyme immunoassay that allows quantitative determination of the alpha-lactalbumin level in milk.
- Diagnosis of allergic reactions.
- Assessment of sensitization level and risk of allergy development.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – refrain from eating for 30-40 minutes before the test; for children aged 1-5 years – 2-3 hours.
Alpha-lactalbumin from ruminant milk is an important marker of sensitization to milk proteins. Its structure is similar to the human protein, making it key in infant nutrition. The test allows identification of allergic reactions to milk proteins, monitoring of therapy, and assessment of the patient’s immune status. Studying the specific IgE response to alpha-lactalbumin helps determine the protein’s allergenicity and plan allergy treatment.