nGal d3 Egg, conalbumin (f323)1410
1229.00
Available
Conalbumin (nGal d3) – a glycosylated protein that is the second most abundant protein in egg white (12-13%). This native egg allergen belongs to the transferrin family – iron-binding glycoproteins, also known as ovotransferrin. The allergenic properties of conalbumin decrease when heated.
FEIA (Fluorescence Enzyme Immunoassay) – a fluorescent enzyme immunoassay for the quantitative determination of conalbumin levels.
- Diagnosis of allergic reactions to egg.
- Assessment of sensitization level and risk of developing allergic reactions.
- 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 – do not eat 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Testing for sensitization to conalbumin is important for comprehensive component-resolved allergy testing to egg. It helps assess the level of sensitization and predict the likelihood of clinically significant allergic reactions in patients.