HKLR
HKLR | Unit size | Cat. code | Docs | Qty | Price |
---|---|---|---|---|---|
Heat Killed Lactobacillus rhamnosus |
10e10 cells |
tlrl-hklr |
Discontinued |
Heat Killed Lactobacillus rhamnosus
Lactobacillus rhamnosus is a nonpathogenic gram-positive inhabitant of the human microflora. It is used as a natural preservative in yogurt and other dairy products to extend the shelf life.
Lactobacillus rhamnosus is known to have beneficial health effects, such as the nonspecific enhancement of the immune system.
Indeed, heat-killed Lactobacillus rhamnosus (HKLR) has been shown to be a potent inducer of TNF-α from mouse mononuclear cells.
This immune response is dependent on TLR2 and CD14 [1].
References:
1. Matsuguchi T. et al., 2003. Lipoteichoic Acids from Lactobacillus Strains Elicit Strong Tumor Necrosis Factor Alpha-Inducing Activities in Macrophages through Toll-Like Receptor 2. Clin. Diagn. Lab. Immunol., 10:259 - 266.
Back to the topSpecifications
Specificity: TLR2 agonist
Working concentration: 108-109 cells/ml
Solubility: Insoluble (resuspended HKLR results in a cloudy suspension)
Back to the topContents
HKLR is provided lyophilized.
- 1010 freeze-dried cells of Heat Killed Lactobacillus rhamnosus (HKLR)
- 1.5 ml sterile endotoxin-free water
HKLR is shipped at room temperature.
Store at 4°C.
Upon resuspension, prepare aliquots of HKLR and store at 4°C for short term storage or -20°C for long storage.
Product is stable 1 month at 4°C and 6 months at -20°C when properly stored.