Cat. No.
MAK-0170
Product Name
Pig Haptoglobin
Storage
4°C
Species
Pig
Introduction
Haptoglobin is an acute phase protein that is elevated in pig serum because of injury, infection, or disease. Measurement of haptoglobin therefore provides a convenient biomarker of inflammation and disease in pigs.
Principle Of The Assay
The assay uses affinity purified pig haptoglobin antibodies for solid phase (microtiter wells) immobilization and horseradish peroxidase (HRP) conjugated pig haptoglobin antibodies for detection. Serum or plasma samples are first denatured and subsequently diluted. Standards and diluted samples are then incubated in the microtiter wells for 45 minutes. The wells are subsequently washed. HRP conjugate is added and incubated for 45 minutes. This results in haptoglobin molecules being sandwiched between the immobilization and detection antibodies. The wells are then washed to remove unbound HRP-conjugate. TMB is added and incubated for 20 minutes. If haptoglobin is present a blue color develops. Color development is stopped by the addition of Stop solution, changing the color to yellow. Absorbance is measured at 450 nm. The concentration of haptoglobin is proportional to absorbance and is derived from a standard curve.
