Cat. No.
MAK-0201
Product Name
Cow SAA
Storage
4°C
Species
Cow
Introduction
SAA, a protein of approximately 12 kDa, is a positive acute phase reactant that circulates in blood. Serum levels are increased because of inflammation and infection. In serum from healthy cows we found levels of 0.16±0.22 µg/ml (mean±SD, n=10). In serum from sick cows, levels were 4.93±5.6 µg/ml (mean±SD, n=10).
Principle Of The Assay
The assay uses two different peptide-specific cow SAA antibodies; one for solid phase immobilization and the other, conjugated to horseradish peroxidase (HRP), for detection. Serum samples are first denatured by heating for 1 hour at 60°C. The denaturing step dissociates SAA from interfering factors. Subsequently, the
denatured samples are diluted. Standards and diluted samples are incubated, in the microtiter wells, together with HRP conjugate for one hour. This results in SAA 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 SAA is present a blue color develops. Color development is stopped by addition of Stop solution, changing the color to yellow, and absorbance is measured at 450 nm. The concentration of SAA is proportional to absorbance and is derived from a standard curve.
