Recombinant Lachnospiraceae bacterium A4 Flagellin

Recombinant Lachnospiraceae bacterium A4 Flagellin

• CAS Number: 9000-83-3
• UniProt: A7IZG7
• Expression Region: 1-520aa
• Organism: Lachnospiraceae bacterium A4
• Target Sequence: SGSTEKLSSGYRVNRAADDAAGLAISEKMRKQIRGLTQGSRNAEDGISCVQTAEGALAEVQDMLQRMNELAVQATNGTNSVTDRKYIQDEIDQLVTEIDRVSETTKFNETYLLKGDEELPENLVHTFNYAKGDKIDQLGTSSVLNAKSDRVMVNYNGVDNVYVVSASISSAGSKESMTADVKTKGSDFTKYLASGEVGTSSSVTSVAMSTSYAMFKNTNLNGVALQKMANGTVYADKDAYIYDTETKNIIHIKATEDLGPYVKHIDGADDSTYTMDKRYRLLYNVNPEVTGFEDTLGMPKTVDLLTKNDFLGATSENQLYNKDGEAITGTGLYKYFNENGDYTGGLYADKDATKKIIENDTTSSLYYGKYITNLTEKVTAALTSSVHAGADSDLNNRISATIDTMSAAGLGVNKLKSSSIGIVDETGDNARESIDVVGEALKIVSTQRSILGAVQNRLEHTIANLDNVVENTTAAESAIRDTDMADEMVKFSNNQVLLQAGQSILAQANQSNQGVLSLLQ
• Tag: Tag-Free
• Source: E.coli
• Field of Research: Microbiology
• Assay Type: In Stock Protein
• Relevance: Flagellin is the subunit protein which polymerizes to form the filaments of bacterial flagella.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 56.2 kDa
• References & Citations: "The Isolation of Flagellated Bacteria Implicated in Crohn's Disease." Duck L.W., Cong Y., Kelly D., Elson C.O. Submitted (JUN-2006)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.