Cat. No.
MAK-0173
Product Name
Camel Haptoglobin
Storage
2-8°C
Species
Camel
Introduction
Haptoglobin is an acute phase protein that is elevated in the blood of most mammals during infection and inflammation. In camels, serum haptoglobin levels increase 4-fold during paratuberculosis infection. Haptoglobin is also present in camel milk and may serve as a biomarker for mastitis.
Principle Of The Assay
The assay uses affinity purified camel haptoglobin antibodies for solid phase (microtiter wells) immobilization and horseradish peroxidase (HRP) conjugated camel haptoglobin antibodies for detection. 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 and 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,
and absorbance is measured at 450 nm. The concentration of haptoglobin is proportional to absorbance and is derived from a standard curve.
