Flagellin

Data sheet

Formulation

Lyophilized from a 0.2um filtered concentrated solution in PBS, pH 7.4.

Solubility

It is recommended to reconstitute the lyophilized Flagellin in sterile 18M-cm H2O not less than 100ug/ml, which can then be further diluted to other aqueous solutions.

Purity

Greater than 95.0% as determined by SDS-PAGE and HPLC analyses.

Description

Flagellin Salmonella typhimurium (strain ATCC 68169 / UK-1) Recombinant produced in E.Coli is a single, non-glycosylated, polypeptide chain containing 503 amino acids with Leu, Glu and a 6 His at C-terminus and having a molecular mass of 52.7kDa.The Flag

Protein Background

Flagellin arranges itself in a hollow cylinder to create the filament in bacterial flagellum. Flagellin is the key substituent of bacterial flagellum, and is found in large quantities on almost all flagellated bacteria.

Expression host

Escherichia Coli.

Reagent Appearance

Sterile Filtered White lyophilized (freeze-dried) powder.

Stability

Lyophilized Flagellin although stable at room temperature for 3 weeks, should be stored desiccated below -18°C. Upon reconstitution Flagellin should be stored at 4°C between 2-7 days and for future use below -18°C.Please prevent freeze-thaw cycles.

Amino acid sequence

MAQVINTNSL SLLTQNNLNK SQSALGTAIE RLSSGLRINS AKDDAAGQAI ANRFTANIKG LTQASRNAND GISIAQTTEG ALNEINNNLQ RVRELAVQSA NSTNSQSDLD SIQAEITQRL NEIDRVSGQT QFNGVKVLAQ DNTLTIQVGA NDGETIDIDL KQINSQTLGL DTLNVQQKYK VSDTAATVTG YADTTIALDN STFKASATGL GGTDQKIDGD LKFDDTTGKY YA