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Supplier : Arigo Biolaboratories
|Production type||ELISA Kits|
|Conjugation Note||Substrate: TMB and read at 450 nm|
|Sample Type||food (extraction, centrifugation, dilution)|
|Sample Volume||100 ul|
|Alternate Names||Check alternative names for the Cashew ELISA Kit Expand|
|Assay Time||20, 20 min (RT), 20 min (RT/dark)|
|Storage instruction||Store the kit at 2-8°C. Keep microplate wells sealed in a dry bag with desiccants. Do not expose test reagents to heat, sun or strong light during storage and usage. Please refer to the product user manual for detail temperatures of the components or simply ask Antibodyplus for ELISA troublesooting.|
|Note||Antibodyplus and Arigo provide the most validated ELISA kits for researchers. For laboratory research only, not for drug, diagnostic or other use.|
|User’s manual of Cashew ELISA Kit||Download|
|Cat No.|| |
|Conjugation note|| |
Substrate: TMB and read at 450 nm
|Sample type|| |
food (extraction, centrifugation, dilution)
|Sample Volume|| |
|Target name|| |
|Assay time|| |
20, 20 min (RT), 20 min (RT/dark)
|Store at|| |
4 Celcius degree
|Storage instruction|| |
Store the kit at 2-8 Celcius degree. Keep microplate wells sealed in a dry bag with desiccants. Do not expose test reagents to heat, sun or strong light during storage and usage. Please refer to the product user manual for detail temperatures of the components.
The Cashew tree (Anacardium occidentale) belongs to the family of Anacardiaceae. With about 18% the fraction of proteins in cashew seed is very high. Some of these proteins, like the vicilin Ana o 1, the legumin Ana o 2 or the albumin Ana o 3 are known for being allergenic. Many of them are heat resistant making them stable to different production processes. For this reason cashew represents an important food allergen. For cashew-allergic persons hidden cashew allergens in food are a critical problem. Already very low amounts of cashew can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, cashew-allergic per?sons must strictly avoid the consumption of cashew containing food. Cross-contamination, most?ly in consequence of the production pro?cess, is often noticed. This explains why in many cases the existence of cashew residues in food cannot be excluded. For this reason sensitive detection systems for cashew residues in food?stuffs are required. The Cashew ELISA represents a highly sensitive detection system for cashew and is particularly capable of the quantification of residues in cookies, cereals, ice-cream and chocolate.
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