HKLR

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.

Specifications

Specificity: TLR2 agonist

Working concentration: 10⁸-10⁹ cells/ml

Solubility: Insoluble (resuspended HKLR results in a cloudy suspension)

Contents

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.