Allergens

Hen’s egg (Gallus gallus) is very rich of proteins and represents an important food source for humans. While proteins of egg yolk only have minor allergenicity, many proteins of egg white are known to be allergenic. In addition to ovalbumin, ovotransferrin, ovomucoid and livetin, lysozyme represents an important allergen. Primarily lysozyme is used as a preservative in wine and cheese industry. For allergic persons the consumption of lysozyme represents a critical problem. Already very low amounts of the allergen can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Non-declared addition of lysozyme in food is hazardous for allergic people.

Cross-contamination, mostly in consequence of the production process, is also problematic. Since July 1, 2012 the European Union requests allergen labeling for wine if milk or egg proteins are used during the production and are still present at a detection level of 0.25 mg/L or greater. Thus for the detection of lysozyme residues, sensitive assay systems are required.

The SENSISpec Lysozyme ELISA represents a highly sensitive detection system for lysozyme and is particularly capable of the quantification of lysozyme residues in wine and cheese.

• SENSISpec ELISA Lysozyme 96 Wells
• SENSISpec ELISA Lysozyme 48 Wells

The SENSISpec Lysozyme ELISA represents a highly sensitive detection system for lysozyme and is particularly capable of the quantification of lysozyme residues in wine and cheese.