Flagellin Protein (FliC)

Catalog No. ABIN1344458

This Native Flagellin protein is produced in Salmonella typhimurium.

Quick Overview for Flagellin Protein (FliC) (ABIN1344458)

Target: Flagellin (FliC)

Protein Type: Native

Origin: Salmonella typhimurium

Source: Salmonella typhimurium

Purity: high purity

Product Details

Purpose: Flagellin (high purity)

Specificity: Binds to human and mouse TLR5 (Toll-like receptor 5).

Cross-Reactivity: Human, Mouse

Endotoxin Level: <0.001EU/μg purified protein (LAL test, Lonza).

Biological Activity Comment: Activation of TLR5 in human epithelial cell assays based on NF-kappaB luciferase fusions, on expression of IL-8 (CXCL8), CCL20, inducible nitric oxide synthase, beta-defensin 2 and matrilysin (MMP-7). Maturation of dendritic cells in in vitro and in vivo assays. Adjuvant activity on foreign antigens delivered by subcutaneous and intranasal routes in mice. TLR5 can be stimulated in vitro by Flagellin (high Purity) at a concentration of 5-50ng /ml and in vivo at a starting concentration of 0.1-1μg /mouse.

Application Details

Restrictions: For Research Use only

Handling

Format: Lyophilized

Reconstitution: 0.1 mg/mL after reconstitution

Concentration: 0.1 mg/mL

Buffer: Contains PBS.

Handling Advice: After reconstitution, prepare aliquots and store at -20 °C.Avoid freeze/thaw cycles.Centrifuge lyophilized vial before opening and reconstitution.

Storage: 4 °C,-20 °C

Storage Comment:

Short Term Storage: +4°C

Long Term Storage: -20°C

Use & Stability: Stable for at least 6 months after receipt when stored at -20°C.

Expiry Date: 6 months

Target Details

Target: Flagellin (FliC)

Alternative Name: Flagellin

Background:

FliC

Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella. It activates the innate immune system through the receptor Toll-like Receptor 5 (TLR5) and the intracellular protein NLRC4 (NLR family CARD domain-containing protein 4).

Molecular Weight: ~54kDa (SDS-PAGE)

UniProt: P06179

Pathways: Inflammasome