Flagellin is the subunit protein that polymerizes to form the filaments of bacterial flagella. It consists of 336 amino acids. Borrelia flagellin contains conserved and semi-conserved regions located at the N- and C-termini of the protein, whereas the central area exhibits variability. Many Borrelia-specific epitopes were found in this variable central region, and therefore, it has been described as a suitable antigen to test bacterial genera.
For diagnosis of the disease in dogs, horses and occasionally in beef cattle.