Recombinant Mouse Fibroblast growth factor 2 (Fgf2)

• CAS Number:

  9000-83-3

• Gene Name:

  Fgf2

• UniProt:

  P15655

• Expression Region:

  10-155aa

• Organism:

  Mus musculus

• Target Sequence:

  PALPEDGGSGAFPPGHFKDPKRLYCKNGGFFLRIHPDGRVDGVREKSDPHIKLQLQAEERGVVSIKGVCANRYLAMKEDGRLLASKCVTDECFFFERLESNNYNTYRSRKYSSWYVALKRTGQYKLGPKTGPGQKAILFLPMSAKS

• Tag:

  N-terminal 10xHis-tagged

• Source:

  Yeast

• Field of Research:

  Others

• Assay Type:

  Developed Protein

• Relevance:

  Acts as a ligand for FGFR1, FGFR2, FGFR3 and FGFR4 . Also acts as an integrin ligand which is required for FGF2 signaling . Binds to integrin ITGAV:ITGB3 . Plays an important role in the regulation of cell survival, cell division, cell differentiation and cell migration . Functions as a potent mitogen in vitro . Can induce angiogenesis . Mediates phosphorylation of ERK1/2 and thereby promotes retinal lens fiber differentiation .

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length of Mature Protein

• 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:

  18.9 kDa

• References & Citations:

  Isolation of cDNAs encoding four mouse FGF family members and characterization of their expression patterns during embryogenesis.Hebert J.M., Basilico C., Goldfarb M., Haub O., Martin G.R.Dev. Biol. 138:454-463 (1990)

• 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℃.