Recombinant Horse Follistatin (FST)

• Product Name Alternative:

  (FS) (Activin-binding protein)

• Abbreviation:

  Recombinant Horse FST protein

• Gene Name:

  FST

• UniProt:

  O62650

• Expression Region:

  30-344aa

• Organism:

  Equus caballus (Horse)

• Target Sequence:

  GNCWLRQAKNGRCQVLYKTELSKEECCSTGRLSTSWTEEDVNDNTLFKWMIFNGGAPNCIPCKETCDNVDCGPGKKCRMNKKNKPRCVCAPDCSNITWKGPVCGLDGKTYRNECALLKARCKEQPELEVQYQGKCKKTCRDVNCPGSSTCVVDQTNNAYCVTCNRICPEPTSSEQYLCGNDGVTYSSACHLRKATCLLGRSIGLAYEGKCIKAKSCEDIQCTGGKKCLWDFKVGRGRCSLCDELCPDSKSEEPVCASDNATYASECAMKEAACSSGVLLEVKHSGSCNSISEDTEEEEEDEDQDYSFPISSILEW

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Mammalian cell

• Field of Research:

  Signal Transduction

• Relevance:

  Binds directly to activin and functions as an activin antagonist. Specific inhibitor of the biosynthesis and secretion of pituitary follicle stimulating hormone (FSH) .

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  36.9 kDa

• References & Citations:

  "Molecular cloning of cDNA for equine follistatin and its gene expression in the reproductive tissues of the mare." Sugawara Y., Yamanouchi K., Naito K., Tachi C., Tojo H., Sawasaki T. J. Vet. Med. Sci. 61:201-207 (1999)

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein