Recombinant Chicken Fibroblast growth factor 2 (FGF2)

• Product Name Alternative:

  (FGF-2) (Basic fibroblast growth factor) (bFGF) (Heparin-binding growth factor 2) (HBGF-2)

• Abbreviation:

  Recombinant Chicken FGF2 protein

• Gene Name:

  FGF2

• UniProt:

  P48800

• Expression Region:

  13-158aa

• Organism:

  Gallus gallus (Chicken)

• Target Sequence:

  PALPDDGGGGAFPPGHFKDPKRLYCKNGGFFLRINPDGRVDGVREKSDPHIKLQLQAEERGVVSIKGVSANRFLAMKEDGRLLALKCATEECFFFERLESNNYNTYRSRKYSDWYVALKRTGQYKPGPKTGPGQKAILFLPMSAKS

• Tag:

  N-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cancer

• Relevance:

  Acts as a ligand for FGFR1, FGFR2, FGFR3 and FGFR4 . Also acts as an integrin ligand which is required for FGF2 signaling . 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 .

• 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:

  19.9 kDa

• References & Citations:

  "Expression of alternatively spliced bFGF first coding exons and antisense mRNAs during chicken embryogenesis." Borja A.Z., Zeller R., Meijers C. Dev. Biol. 157:110-118 (1993)

• 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