Recombinant Salmonella typhimurium Phase 2 flagellin (fljB), partial, Biotinylated

Product Specifications

Abbreviation

Recombinant Salmonella typhimurium fljB protein, partial, Biotinylated

Gene Name

FljB

UniProt

P52616

Expression Region

194-506aa

Organism

Salmonella typhimurium (strain LT2 / SGSC1412 / ATCC 700720)

Target Sequence

NGTTLDVSGLDDAAIKAATGGTNGTASVTGGAVKFDADNNKYFVTIGGFTGADAAKNGDYEVNVATDGTVTLAAGATKTTMPAGATTKTEVQELKDTPAVVSADAKNALIAGGVDATDANGAELVKMSYTDKNGKTIEGGYALKAGDKYYAADYDEATGAIKAKTTSYTAADGTTKTAANQLGGVDGKTEVVTIDGKTYNASKAAGHDFKAQPELAEAAAKTTENPLQKIDAALAQVDALRSDLGAVQNRFNSAITNLGNTVNNLSEARSRIEDSDYATEVSNMSRAQILQQAGTSVLAQANQVPQNVLSLLR

Tag

N-terminal MBP-tagged and C-terminal 6xHis-Avi-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.

Endotoxin

Not test

Purity

Greater than 85% as determined by SDS-PAGE.

Activity

Not Test

Form

Liquid or Lyophilized powder

Buffer

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

Reconstitution

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Molecular Weight

79.8 kDa

References & Citations

"Methylation of Salmonella Typhimurium flagella promotes bacterial adhesion and host cell invasion." Horstmann J.A., Lunelli M., Cazzola H., Heidemann J., Kuhne C., Steffen P., Szefs S., Rossi C., Lokareddy R.K., Wang C., Lemaire L., Hughes K.T., Uetrecht C., Schluter H., Grassl G.A., Stradal T.E.B., Rossez Y., Kolbe M., Erhardt M. Nat Commun 11:2013-2013 (2020)

Storage Conditions

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.