Cat. No.
MAK-0171
Product Name
Cow Haptoglobin
Storage
4°C
Species
Cow
Introduction
Haptoglobin is an acute phase protein that is elevated in cow serum due to injury, infection, or disease. Normal serum levels of cow Haptoglobin range from 0 – 50 μg/ml, increasing up to 4 mg/ml during the acute phase response. Haptoglobin is also present in milk.
Principle Of The Assay
The assay uses a monoclonal antibody (HAPT-11-3F7), that recognizes the haptoglobin heavy chain. Unconjugated antibody is used for solid phase (microtiter wells) immobilization and horseradish peroxidase (HRP) conjugated antibody is used for detection. The same antibody can be used for capture and detection because each Haptoglobin heterodimer contains two heavy chains. Standards and diluted samples are 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.
