Anti- Bovine Whey Proteins, antibody produced in rabbit

Whey protein is obtained during cheese production. About 20% of the bovine milk consists of this natural protein.

Anti-Whey Proteins, bovine antibody produced in rabbit may be used in:

• immunoelectrophoresis
• immunodiffusion
• enzyme-linked immunosorbent assay (ELISA)
• PEPSCAN analysis

The product is reactive with bovine α-lactalbumin, sheep and goat whey proteins.

Whey protein might help in the reduction of long- and short-term appetite. It liberates various gut peptides, like, cholecystokinin and glucagon-like peptide 1. Whey protein supplementation is considered as a simple and feasible method to alleviate cancer cachexia syndrome. Whey protein subfractions possesses anti-cancer effects.

Whey proteins are globular proteins produced during cheese production. They are categorized as “fast” proteins as they are emptied faster from the stomach and enter the blood more rapidly than other proteins such as casein.

Rabbit anti-Bovine Whey Proteins is provided as a liquid with 0.1% sodium azide added as preservative.

For continuous use, store at 2-8 °C for up to one month. For extended storage, the solution may be frozen in working aliquots. Repeated freezing and thawing is not recommended. Storage in "frost-free" freezers not recommended. If slight turbidity occurs upon prolonged storage, clarify the solution by centrifugation before use.

Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.