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  3. nGal d3 Egg, conalbumin (f323)

nGal d3 Egg, conalbumin (f323)

1410
1290.001226.00 ₴
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.

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.

  • 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.

FEIA (Fluorescence Enzyme Immunoassay) – a fluorescent enzyme immunoassay for the quantitative determination of conalbumin levels.

Please note that the research method and reference values may vary depending on the equipment and test systems used.

  • 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.

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