TestReagents

AFFIAVIDIN

1405-69-2

215-783-6

Liquid

AFFIAVIDIN is a synthetic derivative of avidin, specifically engineered to exhibit enhanced biotin-binding affinity. This optimized design offers superior stability and performance in a wide range of biotin-based applications. AFFIAVIDIN is particularly well-suited for use as a biochemical tool in affinity chromatography, affinity cytochemistry, and immunoassays, where high specificity and strong biotin interaction are critical for reliable results.

Biochemical tool for affinity chromatography, affinity cytochemistry and immunoassay.

Affiavidin

—

≥95% Other

Store at 2-8°C

Laboratory - Reagents - Lab-Media

AMCIPATRICIN

143483-67-4

Not available

Powder

Amcipatricin SPA 752 is a semi-synthetic, water-soluble polyene antibiotics derived from partricin A (isolated from a proprietary non-GMO strain of Streptomyces aureofaciens), with a potent broad spectrum of antifungal activity, particularly against Aspergillus spp. (incl. A. fumigatus), Candida spp. (C. auris) and Cryptococcus spp. It is also effective against protozoal strain Trichomonas vaginalis. Like other polyenes, the antifungal activity of amcipatricin is based on the destabilization of the cell membrane of sensitive microorganisms.

in vitro antifungal assays, antifungal susceptibility testing, fungal pathogenesis studies, membrane permeability assays, protozoal inhibition studies, drug mechanism of action research, resistance profiling, combination therapy evaluations, preclinical drug screening, cytotoxicity assays, microbial membrane interaction studies.

Amcipatricin

—

≥90%

Store at -20℃

Laboratory - Reagents - Lab-Media

AMCIPATRICIN DIASCORBATE

202748-83-2

Not available

Freeze-dried powder

SPK-843 (Amcipatricin Diascorbate) is a water-soluble, semi-synthetic polyene antibiotic formulated as a diascorbate salt for enhanced stability and solubility. It exhibits potent broad-spectrum antifungal activity, with particular efficacy against clinically relevant fungal pathogens. SPK-843 is manufactured to high analytical standards, with an HPLC assay of >90% and HPLC purity exceeding 93%, making it suitable for a wide range of research and pharmaceutical applications.

in vitro antifungal assays, antifungal susceptibility testing, fungal pathogenesis studies, membrane permeability assays, protozoal inhibition studies, drug mechanism of action research, resistance profiling, combination therapy evaluations, preclinical drug screening, cytotoxicity assays, microbial membrane interaction studies.

Amcipatricin diascorbate

--

≥90%

Store at -20℃

Laboratory - Reagents - Lab-Media

AVIDIN

1405-69-2

215-783-6

Powder

Avidin is a basic glycoprotein derived from raw chicken egg white, known for its exceptionally high binding affinity to biotin. Widely used in biochemical applications, avidin can induce biotin deficiency in animal models such as rats and chicks due to its strong biotin-binding properties.

Biochemical tool for affinity chromatography, affinity cytochemistry and immunoassay

Biotin-binding glycoprotein from egg white

≥4mg Avidin/ml

>99%

Store at -20℃

Laboratory - Reagents - Lab-Media

LYSOHT®

9066-59-5

232-954-0

Powder

LYSOHT is a heat-treated lysozyme derived from chicken egg white, developed to exhibit superior enzymatic activity compared to native lysozyme hydrochloride. The heat-treatment process enhances the molecule’s structural stability and biological performance, making it an advanced tool for research and biotechnology applications. Notably, LYSOHT has demonstrated antiviral activity against SARS-CoV-2, as referenced in WO2021229430 (Bioseutica®, 2021-05-11), highlighting its potential role in infectious disease research and therapeutic development.

Antiviral Research, Enzymatic Assays, Cell Lysis & Protein Extraction, Antimicrobial Studies, Bioprocessing & Biopharma Development.

Lysozyme Hydrochloride Heat Treated from chicken egg white

98.0 - 101.5%

≥41000 FIP Unit/mg

Laboratory - Reagents - Lab-Media

LYSOZYME HCl

9066-59-5

232-954-0

Powder

Lysozyme is a mucolytic enzyme with antiviral and antibiotic properties. Dissolves bacterial cell wall mucopolysaccharides by hydrolyzing the β-(1,4) linkages between N-acetyl-D-muramic acid and 2-acetylamino-2-deoxy-D-glucose residues.

Cell Lysis (Especially for Gram-positive Bacteria), Protein Purification and Isolation, Antimicrobial Studies, Biochemical Assays, Tissue Dissociation (Mild Enzymatic Digestion), Phage DNA Isolation.

Lysozyme Hydrochloride from chicken egg white

98.0 - 101.5%

≥41000 FIP Unit/mg

Store at room temperature

Laboratory - Reagents - Lab-Media

OVALBUMIN

9006-59-1

232-954-0

Powder

Ovalbumin is the most abundant protein in egg white, accounting for approximately 54% (w/w) of total egg white protein content. This phosphoglycoprotein has a relative molecular mass of 44 kDa and plays a critical role in the nutritional, structural, and biological profile of avian albumen. It is resistant to trypsin digestion but sensitive to pepsin, a property that enhances its utility in enzymatic stability studies, protein structural and functional analysis, enzymatic stability studies, proteolytic assays, and gastrointestinal digestion models. Due to its well-characterized nature, ovalbumin is widely recognized as a gold-standard model protein in structural biology and immunology. It is extensively used in allergy research, particularly in experimental models of inhalant and dietary hypersensitivity..

Protein structural and functional analysis, heat denaturation studies, model for enzymatic digestion, antimicrobial peptide research, allergy and immunology animal models, inhalant and dietary allergy sensitization, food allergenicity assays, protein stability and formulation testing.

Ovalbumin, from chicken egg white

—

≥90%

Store at room temperature

Laboratory - Reagents - Lab-Media

OVOTRANSFERRIN

1391-06-6

3.4.21.25

Powder

Ovotransferrin is an iron-binding glycoprotein, found in avian egg white and in avian serum, belonging to the family of transferrin iron-binding glycoproteins. Isolated from hen egg white; not iron saturated; Ovotransferrin share many similar functionalities with lactoferrin (e.g., enhancement of iron adsorption, immunomodulatory functions, antioxidant activity and antimicrobial effects).

Binding with metal cations in order of affinity: Fe3+ > Cr2+, Cu2+ > Mn2+, Co2+, and Cd2+ > Zn2+ > Ni2+.

OVOTRANSFERRIN APO form from chicken egg white

<20ppm

>99%

Store at room temperature

Laboratory - Reagents - Lab-Media

OVOTRANSFERRIN 100

1391-06-6

3.4.21.25

—

Ovotransferrin 100% Holo Form is the fully iron-saturated form of ovotransferrin, a highly bioactive glycoprotein derived from hen egg white and part of the transferrin family. With an iron content exceeding 1150 ppm, this form represents maximum Fe³⁺ saturation, delivering optimal performance for iron transport, bioavailability, and functional bioactivity studies. Structurally and functionally similar to lactoferrin, ovotransferrin Holo form offers a wide spectrum of biological benefits including: Compared to its apo form (<20 ppm Fe), the holo form demonstrates enhanced bioactivity, making it ideal for nutrition, biomedical, and immunological studies.

Ovotransferrin shares many structural and functional characteristics with lactoferrin, including:
 

• Enhanced iron adsorption
• Broad Spectrum Antimicrobial activity
• Antioxidant activity
• Immunomodulatory effects

Supported by Scientific Literature and Patent Data:

• Food Science & Technology, Volume 116 (2021), pp. 47–62:

  Demonstrates stability of holo-ovotransferrin in functional food matrices and highlights its ability to retain antimicrobial and antioxidant activities post-processing. Supports applications in gut health, food safety, and nutraceutical formulation

• Patent WO2022175509 (Bioseutica® – Application Date: 2022-02-21):

  Shows in vitro efficacy in the treatment of iron deficiency anaemia and indicates high bioavailability of ovotransferrin iron compared to inorganic iron salts. Points to potential development in clinical nutrition and iron supplementation

Cell Lysis (Especially for Gram-positive Bacteria), Protein Purification and Isolation, Antimicrobial Studies, Biochemical Assays, Tissue Dissociation (Mild Enzymatic Digestion), Phage DNA Isolation.

Ovotransferrin 100% HOLO form, from chicken egg white

>99%

≥90%

>1150ppm

Store at room temperature

Laboratory - Reagents - Lab-Media

OVOTRANSFERRIN 15

1391-06-6

3.4.21.25

Powder

Ovotransferrin Holo Form is the iron-saturated variant of ovotransferrin, a multifunctional iron-binding glycoprotein naturally derived from hen egg white. As a member of the transferrin family, Ovotransferrin plays a vital role in iron transport and homeostasis. This high-purity holo form contains 180–210 ppm of iron (Fe³⁺), mimicking physiological saturation and optimizing its biological functionality. Compared to its apo form (<20 ppm Fe), the holo form demonstrates enhanced bioactivity, making it ideal for nutrition, biomedical, and immunological studies.

Ovotransferrin shares many structural and functional characteristics with lactoferrin, including:
 

• Iron absorption enhancement
• Immunomodulatory effects
• Antioxidant activity
• Broad-spectrum antimicrobial properties

Referenced in the patent WO2022175509 (Bioseutica®), ovotransferrin holo form shows in vitro potential for managing iron deficiency anaemia, with bioavailability and iron delivery comparable or superior to lactoferrin.

Iron Deficiency Anaemia Studies, Food Science & Functional Foods, Antioxidant and Antimicrobial Assays, Immunological and Gut Health Research, Nutraceutical and Pharmaceutical Development.

Ovotransferrin 15% HOLO form, from chicken egg white

>99%

≥90%

180-210ppm

Store at room temperature

Laboratory - Reagents - Lab-Media